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BlkKELCV 

LIBRARY 

UNIVERSITf  Of 
CALIFORNIA 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

AGRICULTURE 
BEQUEST 

OF 

ANITA  D.  S.  BLAKE 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/bookofcaloricfirOOcalorich 


THE  AUTO-COOK 


Book  of  ^*™i  Recipes 


A  COMPILATION  OF 


More  Than  Three  Hundredu Superior  Recipes  of  All 

Kinds,  Meats,  Game,  Poultry,  Fish,  Cereals, 

Vegetables,  Soups,  Puddings,  Fruits, 

Sauces,  Desserts,  Breads,  Etc. 


Especially  Adapted  to  the  New  Caloric 
Fireless  Cookstove, 


GRAND  RAPIDS,  MICH. 

CALORIC  FIRELESS  COOKSTOVE  COMPANY 

Price  $1.00 


Copyright,  1906 
By  Caloric  Fireless  Cookstove  Co. 

Copyright,  1908 

By  Caloric  Fireless  Cookstove  Co. 

All  rights  reserved. 


AGRICU1TURE 


GIFT 


XJ/s 


AGR1C. 
LIBRARY 


PREFACE. 

THE  recipes,  explanations  and  directions,  together  with 
other  useful  hints  and  suggestions  pertaining  to  the  cul- 
inary art,  contained  in  this  volume  were  written  and  prepared 
primarily  for  the  benefit  of  users  of  the  Caloric  Fireless  Cook- 
er. It  should,  perhaps,  be  explained  here  that  the  word  "fire- 
less"  is  a  misnomer.  The  proper  word  is  "recalorator,"  which 
literally  means  the  conserving  of  heat,  just  as  '"refrigerator" 
means  the  conserving  of  cold.  In  both  instances,  the  initial 
calor  (heat)  and  frigidity  (cold)  must  be  provided. 

In  the  "hay-box,"  the  predecessor  of  the  Caloric  cooker, 
the  initial  heat  was  supplied  by  the  large  body  of  water  or 
liquid  in  which  the  food  to  be  cooked  was  placed  and  brought 
to  the  boiling  point,  the  insulation  of  the  hay  keeping  the 
surrounding  atmosphere  from  equalizing  and  thus  dissipating 
this  heat,  just  as  the  charcoal  and  air  chamber  insulation  of 
the  refrigerator  keeps  the  surrounding  warmer  temperature 
from  rapidly  melting  the  ice,  and  thus  lowering  the  tempera- 
ture of  the  food  chambers.  For  boiling,  steaming  (to  a  cer- 
tain extent)  and  stewing,  the  boiling  liquid  or  water  was 
adequate  to  complete  the  cooking.  But,  of  course,  the  tem- 
perature could  not  be  raised  above  212  degrees  Fahrenheit. 
Inasmuch  as  there  are  certain  foods  which  cannot  be  cooked 
properly  by  boiling  or  stewing,  in  a  liquid,  the  primitive  "hay- 


136 


CALORIC       BOOK       OF       RECIPES. 

box"  and  its  commercial  successor,  the  original  Caloric  Fire- 
less  Cookstove,  was  not  a  real  cookstove — it  could  neither 
bake  nor  roast.  To  supply  this  deficiency  comes  the  New 
Caloric,  which,  with  its  genuine  steatite  radiators,  furnishes 
sufficient  stored  heat  to  raise  the  temperature  in  the  Caloric 
insulated  oven  and  insulated  compartments  to  over  400  de- 
grees Fahrenheit.  Inasmuch  as  the  baking  heat  is  only  be- 
tween 325  and  350  degrees,  it  will  be  readily  appreciated  that 
the  New  Caloric  really  does  BAKE  and  ROAST,  as  well  as 
boil,  steam  and  stew — literally  cooking  anything  required  for 
the  table. 

That  this  method  of  cooking  is  superior  in  results,  from 
every  standpoint,  we  need  not  explain — it  is  too  well  under- 
stood. 

The  first  requisite  is  to  acquaint  ones  self  thoroughly 
with  the  New  Caloric.  Therefore  we  request  all  housewives 
to  study  carefully  the  directions  for  use. 

While  the  time  and  the  ingredients  required  for  cooking 
are  stated,  nevertheless  a  little  experience  will  determine  that 
these  can  be  regulated  according  to  the  tastes  of  the  individ- 
ual. It  will  take  a  little  time  for  the  thoughtful  housewife 
to  master  all  the  advantages  of  the  Caloric.  There  are  count- 
less arrangements  and  advantages  which  time  and  use  will 
reveal,  not  mentioned  iri  the  directions  and  cookbook. 

Pains  have  been  taken  to  make  the  book  international 
and,  in  so  far  as  possible,  to  please  the  varied  tastes.  It  should 
be  understood  at  the  beginning,  however,  that  any  recipe 
can  be  cooked  in  the  New  Caloric.  For  this  reason,  the  more 
common  recipes,  such  as  bread  and  pies,  are  not  included, 

10 


CALORIC   BOOK   OF   RECIPES. 

else  there  would  be  no  end  to  the  list.  After  some  practice 
according  to  the  instructions  of  this  book  any  woman  in 
any  land  or  country  will  be  able  to  prepare  whatsoever  she 
has  been  accustomed  to  or  might  desire.  It  has  been  the 
purpose  of  this  book  to  embody  principally  the  method  of 
preparing  food.  Formerly  many  ingredients  were  added 
to  the  dish  while  cooking,  whereas  now  all  the  details  are 
attended  to  beforehand,  and  the  viands  when  done  are  the 
same  as  heretofore. 

CALORIC  FIRELESS  COOKSTOVE  CO. 
Grand  Rapids,  Michigan. 


11 


CONTENTS. 

PAGE 

Directions  for  Using  the  New  Caloric 15 

The  Caloric  from  a  Social  Standpoint 20 

Vegetables •  • 25 

Meats 35 

Veal 45 

Lamb  and  Mutton 51 

Pork  58 

Game  and  Wild  Fowl 63 

Fish    66 

Mixed  Dishes   68 

Soups  74 

Caloric  Specialties   81 

Cereals 86 

Salads    90 

Puddings  and  Sauces 94 

Fruit  Stewed  no 

Fruit  Sauces 112 

Souffles    115 

Cakes   , 117 

13 


CALORIC       BOOK       OF       RECIPES. 

PAGE 

Pastry    121 

Breads   123 

The  Cooking  of  Vegetables 125 

A  Useful  Table 128 

One  Hundred  Hints  Worth  Knowing 129 

With  the  Fireless  Cooker 135 

Index  to  Recipes   141 


14 


DIRECTIONS  FOR  USING  THE  NEW  CALORIC. 

The  principle  of  fireless  cooking,  as  exemplified  by  the 
Caloric  fireless  cooker,  is  that  of  recaloration,  or  the  retention 
of  heat  previously  generated,  through  complete  insulation. 
In  cooking,  ordinarily,  we  heat  food  to  a  certain  temperature ; 
then  we  leave  it  over  the  fire,  not  to  get  hotter — that  would 
be  impossible — but  to  keep  it  at  that  degree  of  heat.  The 
equalization  of  the  surrounding  temperature  compels  us  to 
keep  on  supplying  heat,  to  cause  the  cooking  food  to  continue 
at  the  cooking  temperature.  If,  once  the  food  is  made  hot, 
we  insulate  it  so  that  the  heat  cannot  escape,  the  cooking 
will  go  right  on  just  as  if  we  continued  to  supply  fresh  heat. 
A  method  has  long  been  sought  by  which  the  heat  energy 
once  generated  might  be  conserved  without  having  to  add 
constantly  thereto,  both  for  hygienic  as  well  as  economic 
reasons.  Hygienic,  because  it  is  admitted  by  all  that  any  food 
cooked  comparatively  slowly  in  an  even  temperature  is  not 
only  more  nutritious,  but  also  more  palatable  than  that  cooked 
fiercely  over,  on  or  in,  the  hottest  possible  temperature.  The 
Caloric  was  the  first  to  practically  utilize  this  principle  in  the 
making  of  a  commercial  fireless  cooker.  This  was  three  years 
ago.  Now,  the  Caloric  has  made  another  great  stride  forward, 
in  the  evolution  of  the  New  Caloric,  which  has  literally  per- 
fected the  art  of  fireless  cooking,  not  alone  in  the  boiling, 

15 


CALORIC   BOOK   OF   RECIPES. 

steaming  and  stewing  feature,  but  also  it  has  rendered  possi- 
ble baking  and  roasting  as  well.  Of  coarse,  for  baking  and 
roasting,  some  heat  must  first  be  placed  in  the  oven,  besides 
that  contained  in  the  food  itself,  and  this  is  done  by  means  of 
steatite  radiators.  With  this  heat  the  New  Caloric  econom- 
ically and  amply  accomplishes  anything  which  is  possible  on 
a  large  range  or  gas  stove. 

THE  HEATING  OF  RADIATORS. 

The  steatite  radiators  can  be  heated  on  gas,  denatured 
alcohol  gas,  oil,  electric,  coal  or  wood  stoves  or  ranges.  It 
will  not  hurt  the  radiators  to  put  them  on  red  hot  coals.  The 
time  required  to  give  the  radiators  the  desired  temperature 
is  from  seven  to  fifteen  minutes,  depending,  of  course,  on  the 
size  and  intensity  of  the  blaze  used.  The  radiators  are  tested 
as  one  would  test  a  sad  iron.  When  using  two  radiators, 
for  baking  or  roasting,  a  good  way  is  to  heat  both  over  one 
blaze,  one  above  the  other,  changing  them  at  intervals  of 
about  five  minutes.  About  twenty  minutes  will  heat  both 
plates  over  a  single  blaze. 

COOKING. 

For  boiling,  steaming  or  stewing,  only  one  radiator  is 
used.  This  is  heated  and  placed  at  the  bottom  of  the  recepta- 
cle, on  one  of  the  asbestos  mats.  The  food  having  been  pre- 
pared and  placed  in  one  of  the  Caloric  utensils  is  set  on  the 
radiator,  after  first  having  been  brought  to  a  boiling  point 
over  a  flame  stove,  and  the  aluminum  cover  clamped  down. 

16 


CALORIC   BOOK   OF   RECIPES. 

The  cover  to  the  Caloric  partition  is  then  quickly  closed  and 
fastened.  With  the  use  of  one  steatite  radiator,  the  food  will 
be  thoroughly  cooked  in  about  one  and  one-quarter  the  time 
that  would  have  been  required  over  a  flame  stove.  But  even 
if  it  be  left  in  the  Caloric  for  a  much  longer  time  it  is  not 
harmful  to  the  food,  inasmuch  as  there  is  no  evaporation  what- 
ever, and  no  consequent  scorching  or  burning.  The  food  will 
keep  hot  for  at  least  ten  hours.  It  is  not  absolutely  necessary 
to  use  the  radiators  in  boiling,  steaming  or  stewing,  but  in 
that  case  twice  the  time  that  is  required  for  cooking  over  an 
ordinary  flame  stove  should  be  allowed  in  the  Caloric.  If  the 
radiators  be  not  used,  the  food  is  simply  brought  to  a  boiling 
point  over  a  flame  stove,  the  aluminum  cover  clamped  down 
and  the  vessel  directly  removed  to  the  Caloric,  and  the  lid 
closed  down  and  fastened.  The  Caloric  should  never  be 
opened  during  the  period  required  to  complete  the  cooking. 

ROASTING. 

Two  steatite  radiators  are  used  for  baking  and  roasting, 
one  at  the  bottom  and  one  suspended  in  the  rack  in  the  place 
of  the  regular  cover  of  the  large  utensil.  Every  roast— beef, 
veal,  lamb,  poultry  or  game — should  be  heated  before  putting 
into  the  Caloric.  As  no  liquid  evaporates  in  the  Caloric, 
very  little  need  be  added.  For  this  reason,  no  basting  is  re- 
quired, and,  of  course,  the  Caloric  is  not  to  be  opened  while  a 
roast  is  being  cooked — it  is  not  necessary.  The  top  radiator 
supplies  the  necessary  top  heat  for  the  roast.  It  requires  only 
a  little  more  time  to  roast  in  the  Caloric  than  in  an  ordinary 
oven,  after  the  roast  has  been  browned  or  seared.     For  in- 

17 


CALORIC   BOOK   OF   RECIPES. 

stance,  a  roast  of  veal  that  would  require  three-quarters  of  an 
hour  in  an  ordinary  oven  will  be  roasted  most  beautifully  in 
one  hour  in  the  Caloric,  or  even  in  a  little  less  time.  But, 
for  the  reasons  previously  mentioned,  it  does  not  injure  the 
roast  if  it  is  permitted  to  remain  longer  in  the  Caloric,  as  it 
will  not  burn  or  dry,  and  become  tasteless,  if  left  for  twice  or 
three  times  the  period  actually  required  for  cooking. 

BAKING. 

Baking  naturally  requires  the  more  careful  attention,  but 
the  results  are  most  pleasing  and  surprising.  Practically 
everything  can  be  baked  in  the  Caloric,  cakes,  pastry,  bis- 
cuits, bread,  puddings,  beans,  potatoes,  apples — and  all  baked 
fruit  for  that  matter.  Some  practice,  a  little  attention  at  first, 
and  success  is  assured.  Two  radiators  are  used  in  baking, 
and  these  may  be  heated  while  preparing  the  batch  for  bak- 
ing. With  both  radiators  sizzling  hot,  it  requires  only  about 
the  same  time  to  bake  as  would  be  required  in  an  ordinary 
range  oven,  with  a  moderate  baking  heat.  A  little  experience 
will  determine  just  the  necessary  time  for  baking.  One  radia- 
tor is  placed  at  the  bottom,  and  the  other  resting  on  the  rack. 
The  radiators  should  be  heated  slightly  longer  than  for  roast- 
ing or  boiling,  inasmuch  as  the  dough  is  cold  when  put  in. 
The  Caloric  vessel  or  the  tin,  if  it  be  placed  in  a  tin  for  bak- 
ing, should  be  slightly  warmed  before  putting  in  the  dough, 
but  care  must  be  taken  that  it  is  not  made  hot.  While  baking, 
the  Caloric  should  not  be  opened. 

The  sectional  view  of  a  No.  2  New  Caloric  illustrates  the 
the  arrangement  for  baking  and  roasting,  as  well  as  boiling 

18 


CALORIC   BOOK   OF   RECIPES. 


and  steaming,  in  the  smaller  compartment.  In  the  No.  4  and 
No.  5  New  Calorics,  the  large  oblong  oven  permits  the  use 
of  ordinary 
baking  tins. 
But  in  the  Nos. 
1,  2,  3,  and  6, 
the  baking  and 
roasting  is  done 
in  the  larger 
Caloric  utensil, 
or  in  a  baking 
tin  that  will  fit 
therein.  The 
steatite  radia- 
tor a  is  heated 
and  placed  in 
the  bottom  of 
the  larger  com- 
partment, on 

the  asbestos  mat.  Whatever  is  to  be  baked  or  roasted  is 
placed  in  a  baking  tin  or  directly  in  the  Caloric  vessel.  Both 
tin  and  contents  should  be  also  heated  (except  in  case  of 
dough  for  cakes,  bread  or  biscuit — the  tin  itself  only  need 
be  warmed)  and  the  heated  steatite  radiator  b  suspended  in 
the  nickeled  rack  in  lieu  of  the  cover  to  the  utensil.  When 
boiling,  steaming  or  stewing,  only  one  radiator  need  be  used, 
as  c. 


19 


THE  CALORIC  FROM   A   SOCIAL  STANDPOINT. 

Noteworthy  is  the  great  value  this  new  invention  of 
fireless  cooking,  as  exemplified  in  the  Caloric,  has  already 
proved  to  be  in  household  social  life.  The  housewife  is  above 
all  called  and  obligated  to  notice,  test  and  use  the  new  in- 
ventions in  the  technical  field,  as  far  as  they  pertain  to  house- 
hold matters.  A  woman  may  avoid  a  great  deal  of  trouble, 
but  she  may  also  create  it.  The  progressive  or  non-progres- 
sive management  by  the  wife  in  the  household,  no  matter  how 
small,  is  of  such  importance  to  domestic  life,  that  it  should 
be  given  more  attention  than  is  generally  the  case.  Why 
does  the  husband  often  become  estranged  from  home  and 
family?  It  is  repeatedly  said  that  the  wife  does  not  under- 
stand how  to  bind  the  husband  to  the  hearth  and  family 
and,  indeed,  evidence  seems  against  her.  The  wife  does  not 
find  the  time  to  give  the  necessary  attention  to  the  husband, 
who  comes  home  from  his  business  tired  and  hungry.  She 
does  not  find  the  time  to  give  the  needed  care  to  dinner, 
lunch  or  supper,  the  care  which  the  husband  should  reason- 
ably expect  by  virtue  of  his  calling,  and  must  lay  claim  to 
from  a  health  standpoint.  The  wife  is  taxed  and  worried 
by  the  numerous  kinds  of  work  in  the  home,  which  diminish 
her  strength,  so  that  she  cannot  do  her  best  in  any  line.  The 
children,  both   large  and  small,  the   care  of  the  home,  the 

20 


CALORIC   BOOK   OF   RECIPES, 

washing,  the  sewing,  the  cooking — everything  has  to  be  over- 
seen or  executed  by  her;  what  is  there  left  for  the  home- 
coming husband?  Discontent  in  all  directions.  How  much 
of  the  stated  conditions  can  be  changed,  modified — even 
avoided — by  saving  time  for  the  harrassed  wife  ?  The  Caloric 
literally  saves  hours.  How  much  irritation  and  worry  can  be 
avoided  and  how  many  pleasant  things  can  be  had  by  this 
economy  of  time,  to  say  nothing  of  the  money  saved ! 

And  then  the  saving  in  the  cost  of  cooking  fuel,  fully 
seventy-five  per  cent.  The  time  and  money  thus  saved  by 
the  use  of  such  a  fireless  cooker  as  the  Caloric  is  of  ines- 
timable benefit  to  the  whole  family. 

The  education  of  the  children  is  the  principal  mission  of 
the  wife.  Where  the  mother  herself  can  do  the  training, 
can  do  it  in  quiet  and  peace,  there  the  little  ones  fare  well. 
We  call  the  twentieth  century  the  century  of  the  child.  Never 
before  has  there  been  so  much  consideration  given  to  the 
physical  and  moral  development  of  the  child  as  now.  But 
who,  above  all  others,  is  called  to  the  exalted  mission  of  giv- 
ing strength  and  energy  to  the  development  of  the  child, 
if  not  the  mother  herself? 

Too  often  the  family  income  will  not  permit  the  mother 
to  devote  herself  to  the  proper  oversight  of  the  education 
and  the  physical  welfare  of  her  children.  There  are  so  many 
other  things  which  have  to  be  done.  Again,  it  is  the  new 
fireless  cooker,  the  Caloric,  which  comes  to  her  aid,  which 
enables  the  mother  to  procure  for  herself  several  hours  spare 
time  which  she  may  spend  with  her  children.  She  can  go  out 
with  them  and   teach   them   so   many  things   about   nature. 

21 


CALORIC   BOOK   OF   RECIPES. 

And  after  one  comes  home  from  such  agreeably  spent  hours, 
one  opens  the  little  "fairy  box,"  as  the  Caloric  has  been 
named,  and  quickly  places  the  hot  and  perfectly  cooked  meal 
on  the  table.  What  a  different,  happy  atmosphere  will  the 
returning  husband  and  father  find,  compared  with  that  of 
past  times,  when  the  harrassed  wife  wished  she  might  post- 
pone her  husband's  home-coming,  even  if  only  for  a  few  min- 
utes. And  how  eagerly  the  children  will  look  through  the 
cookbook  and  pick  out  all  the  good  things  they  would  like 
to  have  their  mother  put  into  that  "fairy  box"  for  the  coming 
day! 

Many  women  are  compelled  to  share  in  the  wage-earn- 
ing with  their  husbands.  For  these  women  who  are  employed 
during  the  day,  the  Caloric  should  be  of  exceptional  value. 
The  wife  can  put  the  food  into  the  cooker  before  going  to 
work.  Almost  any  food  may  be  left  a  long  time  in  the 
Caloric  without  being  impaired  thereby.  One  can  also  regu- 
late it  well.  With  dishes  which  need  to  stay  in  the  cooker  a 
longer  time,  one  heats  the  radiators  only  a  little.  Then  at 
noonv  when  the  children  return  from  school  and  the  husband 
and  wife  come  home  from  work,  they  find  the  meal  all  ready. 
How  gladly  will  the  husband  come  home  for  each  meal 
when  he  knows  that  he  can  have  good,  nourishing  and  warm 
things  to  eat.  The  children  require  good,  regular  meals 
to  keep  them  healthy  and  robust;  then  they  go  satisfied 
and  gladly  to  school,  with  a  double  zeal  for  learning.  And 
the  money  that  is  saved,  through  this  new  household  inven- 
tion, can  it  not  be  laid  aside  as  a  saving  for  hard  times,  sick- 
ness, or  being  out  of  work?     Or  it  can  be  used  in  part  for 

22 


CALORIC   BOOK   OF   RECIPES. 

moderate,  health-giving  pleasures.  For  the  bachelor — man 
or  girl — compelled  to  patronize  restaurants  or  the  typical 
boarding  house  for  their  meals,  should  by  all  means  make 
themselves  acquainted  with  the  Caloric.  By  the  use  of  even 
the  smallest  size,  with  a  small  gas  or  denatured  alcohol  gas 
stove  to  start  the  things  and  heat  the  radiators,  they  could 
prepare  for  themselves  a  nourishing  meal  with  little  trouble 
and  slight  expense.  They  could  put  the  things  into  the  cooker 
mornings  and  noons,  and  so  would  twice  a  day  be  glad  to 
return  to  their  lonely  home.  There  are  so  many  simple  dishes 
which  every  young  lady  and  young  man,  too,  even  if  they  do 
not  know  much  about  cooking,  can  prepare.  The  preparation 
of  the  food  would  soon  become  a  pleasure,  and  what  a  variety 
of  dishes  one  can  have  as  compared  with  the  sameness  of 
things  in  restaurant  or  boarding  house ! 

SOME  SUGGESTIONS. 

Before  putting  things  into  the  cooker  be  sure  they  are 
heated  through.  It  takes  longer  to  heat  a  larger  piece  of  meat 
through  than  a  smaller  one.  Whole  potatoes,  apples  and 
other  fruit  require  more  time  to  heat  through  than  those  that 
are  sliced.  It  takes  longer  to  heat  a  kettle  which  is  full  than 
one  which  is  only  half  filled.    So  use  your  own  judgment. 

If  dinner  is  to  be  served  at  night,  all  of  the  preliminary 
cooking  can  be  done  at  noon  and  placed  in  the  Caloric  until 
evening. 

Dried  apples  or  prunes  may  be  cooked  in  the  cooker 
over  night.  They  will  be  done  the  next  morning.  Previous 
to  cooking  they  should  be  soaked  in  cold  water  from  five  to 

23 


CALORIC   BOOK   OF   RECIPES. 

twelve  hours.  Always  use  the  water  they  have  been  soaked 
in  for  cooking  in. 

Saurkraut  will  be  tenderer  and  better  flavored  if  it  is 
placed  in  the  cooker  the  day  before  intended  for  use. 

Meats  and  poultry  which  are  somewhat  tough  may  be 
made  tender  by  leaving  it  in  the  cooker  a  longer  time. 

The  Caloric  is  an  excellent  thing  for  a  family  whose 
members  can  not  have  meals  at  the  same  time.  One  can  take 
out  part  of  the  food  and  put  the  rest  back  and  it  will  keep 
hot  for  hours. 

The  Caloric  is  a  great  economy  in  the  use  of  seasoning. 
Half,  and  indeed  sometimes  a  third  and  fourth  part  of  what 
one  would  use  ordinarily,  will  be  sufficient.  In  using  the  Cal- 
oric nothing  evaporates — all  the  delicious  and  delicate  flavors 
stay  in  the  food.  Therefore,  be  careful  in  the  use  of  your 
seasoning. 

There  is  one  Caloric  kettle  for  each  compartment  of  the 
stove,  (except  the  oblong  oven  of  the  No.  4  and  No.  5,) 
but  it  is  sometimes  very  convenient  to  have  two  shal- 
lower kettles  which  will  fit  well  on  top  of  each  other.  This 
will  enable  one  to  cook  two  different  dishes  in  one  compart- 
ment at  the  same  time.  Only  one  radiator  on  the  bottom  of 
stove  is  required  in  such  cases.  The  kettle  with  the  dish 
which  requires  the  most  heat  should  be  placed  at  the  bottom. 

It  is  immaterial  whether  the  kettles  are  filled,  half  filled; 
or  only  a  quarter.  If  you  wish  to  prepare  very  small  quanti- 
ties use  small  kettles  with  tight-fitting  covers  that  will  go 
inside  the  regular  Caloric  utensils. 


24 


VEGETABLES. 

The  Caloric  is  particularly  good  for  the  cooking  of  any 
and  all  kinds  of  vegetables.  For  those  boiled  or  cooked  in 
water,  the  same  recipes  apply  as  in  an  ordinary  range  or 
stove.  It  is  only  necessary  in  such  cases  to  bring  the  vege- 
tables to  a  boil  on  a  flame  stove,  and  then  remove  with  cover 
clamped  down  to  the  Caloric,  using  only  one  steatite  radia- 
tor. In  the  case  of  vegetables  requiring  an  exceptionally 
long  time,  as,  for  example,  beets  and  cabbage,  it  is  advisable 
to  continue  the  heating  on  a  flame  stove  for  a  quarter  of  an 
hour,  before  removing  to  the  Caloric.  However,  a  little  ex- 
perience will  determine  the  exact  time  required  by  each  house- 
wife. In  baking  vegetables,  as  baked  potatoes,  baked  apples, 
etc.,  both  radiators  are  used,  and  it  is  well  to  simply  heat 
the  vegetables  before  placing  them  in  the  Caloric.  For  bak- 
ing ordinary  sized  potatoes  it  requires  from  three-quarters 
to  an  hour,  in  the  Caloric.  But  at  first,  until  you  have  be- 
come familiar  with  the  use  of  the  Caloric,  it  is  advisable  to 
make  the  time  longer  rather  than  shorter,  inasmuch  as  no 
matter  how  much  longer  they  are  left  in  the  Caloric  they  will 
not  become  burned. 

String  Beans — Snap  rather  than  eat  the  beans  into  small 
pieces  of  about  one-half  inch  and,  unless  they  are  very  fresh, 

25 


CALORIC   BOOK   OF   RECIPES. 

it  is  well  to  soak  them  in  ice  water  one  hour  before  cooking. 
Then  throw  them  into  boiling  water  and  cook  five  minutes; 
drain  and  cover  with  boiling  milk ;  season  with  salt  and  pep- 
per and  a  little  butter.  Cover  the  dish  and  let  come  to  a  boil 
and  place  in  the  Caloric  and  leave  two  hours  or  more.  Serve 
in  warm  dishes. 

Peas — Shell  and  throw  into  boiling  salted  water.  Boil 
for  ten  minutes  and  by  that  time  the  water  you  have  put  in 
should  be  nearly  boiled  away.  Then  cover  with  milk,  add 
butter,  salt  and  pepper.  Cover  and  bring  to  a  boil  and  place 
in  the  Caloric,  leaving  for  two  hours  or  more.  Have  a  hot 
dish  to  serve  them  in. 

Beets — Wash  and  scrub,  but  do  not  cut  the  beets.  Lay 
them  in  boiling  water  and  boil,  covered,  ten  minutes.  Place 
in  the  Caloric  and  allow  to  remain  two  hours  or  more.  When 
taken  out  put  them  in  cold  water  for  a  minute  and  slip  the 
skins  off.  Cut  in  slices  and  pour  over  a  sauce  made  with  two 
tablespoons  of  butter,  four  tablespoons  of  lemon  juice  or  vin- 
egar, one-half  teaspoon  salt  and  a  little  pepper.  Bring  the 
sauce  to  a  boil  and  pour  over  the  beets  just  before  serving. 

Green  Corn — Husk  and  put  in  a  kettle  of  boiling  water, 
add  two  tablespoons  of  sugar.  Boil  for  five  minutes  covered 
and  then  place  in  the  Caloric  for  two  hours  or  more.  Serve 
hot,  rolled  in  a  napkin. 

Asparagus — Cut  off  tough  ends.  Cover  with  boiling 
water,  boil  five  minutes.  Drain  off  the  water.  Cover  with 
boiling  water,  boil  three  minutes.    Remove  to  the  Caloric  for 

26 


CALORIC   BOOK   OF   RECIPES. 

one  hour  or  longer.     Drain  off  the  water;  cover  with  milk; 
season  with  butter,  salt  and  pepper ;  heat  and  serve. 

Summer  Squash — Remove  skin  and  seeds.  Cut  in  small 
pieces,  cover  with  boiling  water.  Boil  five  minutes  and  re- 
move to  the  Caloric  for  two  hours.  Drain,  mash  and  sea- 
son with  butter,  salt  and  pepper. 

String  Beans — Take  one  tablespoon  of  lard  and  one  of 
flour,  put  in  kettle  and  brown.  Then  add  the  beans,  cut  in 
small  pieces,  stir  well.  Then  cover  with  boiling  water.  Put 
in  Caloric  kettle,  boil  five  minutes.  Remove  to  the  Caloric 
for  three  hours.  Season  with  salt  and  pepper.  If  there  is 
too  much  juice,  reduce  on  fire  for  a  few  minutes. 

Onions — Cover  onions  with  cold  water  and  peel.  Cover 
with  boiling  water,  and  boil  ten  minutes.  Drain  the  water  off, 
cover  again  with  boiling  water  and  boil  five  minutes.  Remove 
to  Caloric  for  two  hours.  When  ready  to  serve,  drain  and 
cover  with  hot  milk.  Season  with  salt,  pepper  and  paprica, 
thicken  with  a  little  flour. 

Carrots — Pare  and  cut  into  small  cubes;  cover  with  boil- 
ing water,  and  add  two  tablespoons  of  sugar.  Boil  five  min- 
utes. Remove  to  the  Caloric  for  three  or  more  hours.  When 
ready  to  serve,  drain  and  cover  with  milk.  Thicken  with 
flour  and  season  with  salt,  pepper,  paprica  and  butter. 

Potatoes  Boiled — Pare  and  cut  potatoes  in  quarters  if 
large.  Cover  with  boiling  water.  Boil  five  minutes  and  re- 
move to  the  Caloric  for  iy2  hours.  Potatoes  can  be  left  in  the 
Caloric  five  or  six  hours  without  becoming  soggy. 

27 


CALORIC   BOOK   OF   RECIPES. 

Potatoes  Boiled  (Unpeeled) — Put  the  thoroughly  cleaned 
potatoes  into  boiling  water  and  boil  them  five  minutes.  Put 
the  covered  kettle  into  Caloric.  Time  of  cooking  depends 
on  season  of  the  year  and  kind  of  potato,  50  to  60  minutes. 

Boiled  Potatoes — Pare  the  potatoes,  cut  them  into  pieces 
and  put  them  into  fresh  water.  Put  them  with  salt  into  boil- 
ing water  and  boil  for  five  minutes.  Put  the  covered  kettle 
into  Caloric.    Time  of  cooking  40  to  50  minutes. 

Potatoes  Roasted  in  Butter — Pare  10  or  12  potatoes,  cut 
them  into  discs  or  slices.  Brown  butter  and  put  potatoes 
into  it  with  salt  and  let  them  roast  for  five  minutes,  turning 
them  all  the  time.  Put  the  covered  kettle  into  the  Caloric 
50  minutes. 

Stewed  Potatoes  With  Parsley — Cook  two  tablespoons 
butter  or  fat  together  with  four  to  five  tablespoons  of  flour 
until  light  yellow.  Stir  smooth  with  water  or  rather  stock 
(or  hot  water  and  extract).  Add  salt,  pepper,  one  table- 
spoon finely  chopped  parsley  and  let  it  boil  up.  Slice  12  to 
15  raw,  pared  potatoes.  Put  them  into  the  gravy  and  let 
boil  for  five  minutes.     Put  covered  kettle  into  Caloric. 

Stewed  Potatoes,  Hungarian — Cut  12  to  15  medium  sized 
raw  potatoes  into  small  cubes.  Heat  two  tablespoons  of 
butter  and  put  potatoes  into  it.  Add  salt,  one-half  teaspoon 
paprica  and  one  large  finely  cut  up  onion.  Stir  through.  Add 
stock  enough  that  potatoes  are  covered  nicely  and  let  boil 
for  five  minutes.  Put  the  covered  kettle  into  the  Caloric 
30  minutes.     In  taking  up  potatoes  stir  as  little  as  possible. 

28 


CALORIC   BOOK   OF   RECIPES. 

Escalloped  Potatoes — Peel  and  slice  one  quart  raw  pota- 
toes, take  kettle  and  put  one  layer  of  potatoes  and  small  pieces 
of  butter,  salt  and  pepper,  and  slice  one  small  onion  until 
required  quantity  is  prepared.  Then  sprinkle  bread  crumbs 
over  top,  pour  one  pint  milk  over  top,  heat  hot,  place  in  Cal- 
oric and  bake  2.y2  hours,  using  both  hot  radiators.  These  are 
delicious. 

Escalloped  Potatoes,  No.  2 — Slice  cold,  boiled  potatoes 
into  kettle,  season  well,  thicken  one  pint  milk  and  pour  over 
top  and  bake  two  hours  in  Caloric,  using  both  hot  radiators. 

Mashed  Potatoes — Cut  12  to  15  raw  pared  potatoes  into 
pieces.  Cook  them  in  salt  water  as  directed  in  above  recipe. 
When  done,  pour  off  the  water  and  mash  potatoes  fine.  Add 
as  much  boiling  milk  as  necessary.  Put  them  into  a  potato 
dish  and  pour  browned  butter  or  fried  bread  crumbs  over 
them. 

Mashed  Potatoes  With  Apples — Pare  and  cut  up  potatoes. 
Pare  also  good  cooking  apples,  take  out  core.  Have  equal 
parts  of  apples  and  potatoes.  Put  them  into  boiling  water 
and  let  them  boil  for  five  minutes.  Put  kettle  into  the  Cal- 
oric 45  minutes.  When  done  pour  off  the  liquid  and  mash 
potatoes  and  apples.  Stir  in  a  few  tablespoons  of  hot  butter 
and  put  kettle  back  into  the  Caloric.  This  is  a  very  piquant 
side  dish  for  well  spiced  meats. 

Potato  Stew — Lay  three  slices  of  salt  pork,  fat  and  lean, 
in  the  stew  kettle,  and  let  it  fry.  Pour  off  part  of  the  fat  if 
too  much.     Slice  an  onion  and  fry  with  the  pork.     When  it 


CALORIC   BOOK   OF   RECIPES. 

browns,  put  in  the  potatoes,  sliced  not  too  thin,  and  boiling" 
water  just  enough  to  cover.  Remove  to  Caloric  kettle  and 
boil  five  minutes  without  lifting  the  cover;  remove  to  the 
Caloric  for  two  hours.  When  ready  to  serve,  season  with  but- 
ter, pepper,  paprica,  and  one  cup  of  cream,  heat  and  serve. 

Macaroni  Plain — Boil  one-half  pound  of  sticks  well  broken 
up  for  five  minutes,  with  one-half  teaspoon  of  salt.  Without 
lifting  the  cover  remove  to  the  Caloric  for  two  hours.  Drain, 
and  thicken  two  cups  of  milk  with  flour.  Season  with  butter, 
pepper  and  salt  and  paprica.  Drop  in  the  macaroni.  Heat  and 
serve  at  once. 

Macaroni  and  Cheese — Cook  the  macaroni  as  for  plain. 
Place  a  layer  of  macaroni  in  pudding  dish,  cover  with  layer  of 
white  sauce  covered  with  a  layer  of  grated  cheese.  Alternate 
until  the  dish  is  filled.  Put  layer  of  bread  crumbs  on  top 
with  bits  of  butter,  and  bake  one-half  hour. 

Vegetable  Oysters — Scrape  two  pounds  of  vegetable 
oysters  clean,  put  them  immediately  into  water,  so  that  they 
stay  white.  Heat  two  tablespoons  of  butter  until  it  com- 
mences to  bubble.  Add  three  or  four  tablespoons  of  flour, 
stir  until  flour  is  pale  yellow  and  stir  smooth  with  stock. 
Put  vegetable  oysters,  cut  up  in  finger  long  pieces,  into  gravy, 
add  salt  and,  if  gravy  be  too  thick,  a  little  stock.  Put  the 
covered  kettle  into  Caloric.     (Two  and  one-half  hours.) 

Boiled  Cauliflower — Remove  the  outer  leaves  and  cut  off 
the  stem  close  to  the  flowers.  Do  not  break  the  cauliflower, 
but     wash     thoroughly     in     cold     water.       Then     soak     in 

30 


CALORIC   BOOK   OF   RECIPES. 

cold,  salted  water,  top  downward,  for  one  hour,  allow- 
ing one  tablespoon  of  salt  to  one  gallon  of  water.  Drop 
the  cauliflower  into  the  kettle  of  boiling  water,  salt 
slightly,  cover  closely,  cook  for  five  minutes  and  place  in 
the  Caloric  for  two  hours.  When  done,  lift  it  from  the 
water,  stand  it  in  a  round  dish,  with  the  flowers  up,  pour 
cream  sauce  over  it,  and  serve. 

Cauliflower,  Different  Way — Divide  the  head  into  small 
parts  and  cook  these  for  one-half  hour  in  the  cooker.  Pro- 
ceed the  same  as  directed  in  first  recipe  for  cauliflower. 

Leave  the  head  whole  and  cook  the  same  as  directed  in 
recipe  No.  i.  When  done  take  it  out  of  the  liquid,  put  it  on 
a  platter  and  pour  browned  butter  or  bread  crumbs  browned 
in  butter  over  it.  One  may  in  addition  sprinkle  on  a  little 
lemon  juice. 

Peas  (Puree) — Bring  scant  quart  of  water  to  a  boil,  put 
one  pound  of  peas  into  it  and  let  them  boil  for  ten  minutes. 
Put  the  covered  kettle  into  Caloric  two  hours.  When  done 
take  them  out  and  rub  them  through  a  colander  (after  tak- 
ing the  peas  out  of,  the  Caloric,  close  cover  of  the  Caloric 
again,  in  order  to  retain  the  heat).  Brown  four  or  five  table- 
spoons of  flour  with  butter  or  fat  and  stir  smooth  with  cold 
water.  Stir  this  through  the  peas  and  put  them  back  into 
Caloric  for  keeping  them  hot. 

Peas,  a  Different  Way — Brown  (not  too  dark)  four  or 
five  tablespoons  of  flour  together  with  three  tablespoons  of 
fat,  or  butter,  stir  smooth  with  cold  water.  Into  this  put 
one  pound  of  peas,  salt  and,  if  necessary,  some  more  water 

'31 


CALORIC   BOOK   OF   RECIPES. 

and  let  cook  for  ten  minutes.  Put  the  covered  kettle  into 
Caloric  2l/±  hours.  When  peas  are  done,  rub  them  through 
a  colander  and  add  a  little  meat  extract. 

Pumpkin — The  hardest  part  of  preparing  a  pumpkin  for 
stewing  is  the  taking  off  the  rind  and  in  the  case  of  new 
pumpkin  when  the  rind  is  free  from  decay  it  is  worse  than 
wasted  labor,  for  the  nearer  the  rind  the  sweeter  the  meat. 
Cut  the  pumpkin  into  strips  and  then  into  pieces  as  usual 
and  stew  rind  and  all.  Of  course,  you  have  thoroughly  washed 
your  pumpkin  before  cutting;  when  stewed  and  cool,  rub 
through  a  colander,  which  takes  out  all  the  bits  of  rind,  leav- 
ing a  rich,  sweet  residue. 

Potatoes  in  Butter,  No.  2 — They  are  prepared  the  same 
as  directed  above,  except  that  one  selects  small  potatoes, 
leaving  them  whole.     (1%  hours.) 

Sliced  Potatoes  With  Bacon — Pare  potatoes  and  cut  them 
into  slices.  Fry  piece  of  bacon  in  a  little  lard  until  light 
yellow.  Put  the  potatoes  with  a  little  salt  into  this  and  let 
them  fry  for  a  few  minutes  without  turning  them.  Put  the 
covered  kettle  into  the  Caloric  one  hour.  When  the  potatoes 
are  done,  turn  them  out  of  the  kettle  on  to  the  platter  so 
that  the  yellow  fried  side  comes  on  top. 

Potatoes  With  Fried  Sausage — Pare  and  slice  potatoes. 
Fry  sausages  quickly  brown.  Heat  plenty  of  butter ;  put  layer 
of  potatoes  into  it,  then  some  fried  sausages,  then  potatoes 
and  then  sausages,  etc.,  letting  potatoes  be  the  top  layer. 
Put  some  butter  and  sprinkle  some  salt  and  pepper  on  each 

32 


CALORIC   BOOK   OF   RECIPES. 

layer.  Let  the  whole  roast  for  a  few  minutes  without  turn- 
ing it.  Put  the  covered  kettle  into  the  Caloric  i%  to  \]/2 
hours.    Nice  served  with  sauerkraut. 

Potatoes  With  Parsley — Pare  10  to  12  large  potatoes, 
slice  them  very  thick  and  divide  slices  into  long  narrow 
pieces.  Heat  1^  tablespoons  of  butter.  Put  the  potatoes  with 
salt  into  it.  Add  one  tablespoon  of  chopped  parsley  and  let 
potatoes  cook  for  a  few  minutes,  stirring  them.  Put  the 
covered  kettle  into  the  Caloric  forty-five  minutes. 

Potatoes  With  Ham — Are  prepared  as  in  above  recipe. 
Instead  of  frying  sausages  take  smoked  ham  cut  up  small. 
One  serves  lettuce  or  sauerkraut  with  them  also. 

Potato  Dumplings  of  Boiled  Potatoes — Grate  18  to  20 
potatoes  which  have  been  boiled  the  day  before.  Mix  them 
with  one  cup  of  flour  and  one  egg,  salt,  four  tablespoons  of 
cream  of  wheat,  so  that  it  makes  a  pretty  stiff  dough,  and 
then  form  into  medium  sized  balls.  Put  into  boiling  water, 
slightly  salted,  for  ten  minutes.  Put  the  covered  kettle  into 
the  Caloric  one  hour. 

Macaroni  With  Tomatoes — Place  a  layer  of  sliced  toma- 
toes in  pudding  dish,  then  an  inch  of  macaroni  previously  cook- 
ed in  the  Caloric.  Season  with  salt,  pepper,  butter  and 
paprica;  cover  with  another  layer  of  tomatoes  and  macaroni, 
seasoned  as  before ;  sprinkle  the  top  with  cracker  crumbs 
and  bits  of  butter,  and  place  in  Caloric  using  both  hot  stones. 

French  Macaroni — Put  one  tablespoon  of  butter  in  a  fry- 
ing pan,  add  one  cup  of  boiled  macaroni,  (previously  cooked 

33 


CALORIC   BOOK   OF   RECIPES. 

in  the  Caloric),  and  one  cup  of  grated  cheese.  Cook  until  the 
cheese  is  melted,  then  add  two  well  beaten  eggs,  season  with 
salt,  pepper  and  paprica.  When  smooth,  serve  at  once  on  hot 
toast. 

Minnesota  Spaghetti  With  Tomato  Sauce — Break  a  half 
package  of  Minnesota  Spaghetti  into  boiling  water  and  boil 
for  30  minutes,  or  until  tender,  strain  and  cover  with  cold 
water  while  you  prepare  your  tomato  sauce.  When  sauce  is 
ready,  throw  the  spaghetti  into  a  frying  pan  with  brown  but- 
ter for  a  few  minutes,  pour  tomato  sauce  on  spaghetti  and 
serve  hot.  Grated  cheese  may  be  sprinkled  on  it  if  desired. 
Try  this  recipe  for  your  tomato  sauce:  One  can  tomatoes, 
one  small  onion  sliced,  one  clove  of  garlic,  three  whole  cloves, 
ten  whole  allspice,  six  whole  peppers  and  a  pinch  of  baking 
soda.  A  few  stalks  of  celery  may  be  added  if  handy.  Boil; 
put  in  the.  Caloric  until  thoroughly  cooked  and  strain  through 
a  cheese  cloth.  Thicken  with  a  tablespoonful  of  potato  flour 
dissolved  in  cold  water ;  add  butter  the  size  of  an  egg ;  season 
with  salt  and  red  pepper  and  boil  five  minutes  longer. 

Sauerkraut — Take  one  quart  of  sauerkraut  and  two 
pounds  of  fresh  pork.  Cut  the  pork  in  slices  and  mix  with  the 
kraut  in  the  kettle.  Cover  with  boiling  water  and  boil  ten 
minutes  without  lifting  the  cover.  Remove  to  the  Caloric 
for  six  to  eight  hours,  using  one  radiator.  A  little  salt  should 
be  added  before  cooked,  if  needed.  Drain,  and  serve  on  hot 
platter. 


34 


MEATS. 

Meat,  although  one  of  our  most  important  foods — and 
certainly  the  most  expensive — is  too  frequently  ruined  in  the 
cooking.  Often  all  the  rich,  juicy  nutriments  are  cooked  out 
of  it,  leaving  the  hard,  leathery  fibre.  It  should  be  born  in 
mind  that  the  most  expensive  meats  are  not  necessarily  the 
most  nutritious.  If  one  thoroughly  understands  the  right  way 
of  preparing  the  cheaper  kinds,  and  is  provided  with  the 
auto  cook — the  Caloric  Fireless  Cookstove — it  is  possible  to 
have  a  tender  and  juicy  piece  of  meat  at  a  comparatively  small 
cost.  As  Marion  Harland  says :  "The  secret  of  making  tough 
meats  tender  is  the  slow  cooking,  especially  by  braising,  boil- 
ing and  stewing.  The  toughest  fowl  can  be  reduced  to  tooth- 
some tenderness  is  steamed  in  a  closed  kettle  or  boiled  or 
braised  in  a  covered  roaster  for  several  hours."  The  Caloric 
is  especially  adapted  for  cooking  in  all  these  ways.  Any 
meats  cooked  in  the  Caloric  will  be  found  superior  in  every 
way  to  those  cooked  entirely  on  a  flame  stove. 

Boiled  Beef — If  you  wish  to  keep  the  meat  juicy,  pal- 
atable, and  nutritious  put  it  into  boiling  water.  If  you  wish 
to  have  a  nourishing  soup  put  the  meat  over  the  fire  with  cold 
water.  Put  kettle  with  water  over  the  fire  and  bring  to  boil. 
The  amount  of  water  of  course  depends  on  the  size  of  the 

35 


CALORIC   BOOK   OF   RECIPES. 

piece  of  meat  and  on  the  quantity  of  soup  desired.  Put  the 
meat  in  the  water,  add  salt  and  seasoning  (as  onions,  vege- 
tables, etc.),  desired.  Let  it  boil  tightly  covered  from  12  to 
15  minutes.  Do  not  skim,  if  .you  did  so  you  would  throw  away 
some  of  the  most  nutritious  parts.  Put  kettle  in  the  Caloric. 
Cooking  time  two  hours,  two  pounds  of  beef. 

Boiled  Beef — The  brisket  or  piece  of  round  is  good  for 
this.  Put  the  suet  nad  trimmings  of  the  meat  in  the  kettle 
and  try  out  the  fat.  Then  throw  in  the  meat  and  sear  quickly 
on  all  sides.  Remove  the  cracklings  from  the  fat  and  cover 
the  meat  with  boiling  water;  bring  to  the  boiling  point  quickly 
and  boil  hard  for  five  minutes.  Add  a  little  pepper  and  boil 
gently  for  half  hour.  Without  removing  cover  place  in  Caloric 
and  leave  three  hours  or  more,  using  one  radiator.  Then  re- 
move to  a  hot  platter,  salt  well,  garnish  with  cress  or  boiled 
cabbage.    The  liquor  should  be  saved  for  stock  and  sauce. 

Stewed  Beef — Take  2*4  pounds  of  meat  from  the  under 
part  of  the  round  and  rub  it  with  salt  and  pepper.  Let  it  stand 
from  30  minutes  to  one  hour.  Melt  one  tablespoon  of  butter  in 
the  kettle,  put  in  meat,  add  some  sliced  carrot,  and  a  piece  of 
bay-leaf.  Let  it  cook  for  10  or  12  minutes  occasionally  turn- 
ing the  meat  and  adding  a  tablespoonful  of  water.  Have  ready 
one  or  two  tablespoons  of  flour  dissolved  in  desired  quantity 
of  water.  Add  this  to  the  meat  and  let  the  whole  boil  up.  Put 
cover  on  kettle  and  place  in  Caloric.    Cooking  time  two  hours. 

Beef  Stew — Any  of  the  cold  bits  can  be  used  for  this  nicely 
or  the  round  or  any  of  the  cheap  cuts.  Cut  all  the  fat  from  the 
meat;  the  lean  cut  in  small  pieces.     Fry  the  fat  in  a  kettle 

36 


CALORIC   BOOK   OF   RECIPES. 

gently  for  ten  or  fifteen  minutes.  Then  add  meat  seasoned 
well  with  salt  and  pepper,  and  brown.  Cut  a  slice  or  two  of 
onion,  turnip  or  carrot  and  three  or  four  potatoes  into  small 
pieces  and  add  to  pan.  Boil  five  minutes  with  cover  on.  Then 
place  in  Caloric,  and  leave  two  hours  or  more.  Remove 
from  Caloric  to  fire  and  thicken  stew  with  one  tablespoon  of 
flour  rubbed  to  a  paste  in  a  little  milk.    Serve  on  large  platter. 

Corned  Beef — For  cold  corned  beef  the  plate  piece  is  the 
best;  while  for  hot  the  brisket  is  to  be  preferred.  Always 
have  a  good  layer  of  fat  around  it.  Place  in  cold  water  and 
bring  slowly  to  a  boil  and  boil  thirty  minutes,  skimming  well 
the  first  few  minutes.  Have  cover  tightly  closed  before  remov- 
ing to  Caloric  and  leave  six  or  eight  hours,  using  one  radiator. 
Cool  in  stock ;  press  between  plates,  and  serve  in  thin  slices. 

Rolled  Beefsteak — Have  a  steak  cut  from  the  round  one- 
half  inch  thick.  Remove  center  bone  and  surplus  fat.  Over 
this  steak  spread  a  dressing  made  of  one  cupful  of  soft  bread 
crumbs,  one  rounding  tablespoon  of  butter  melted,  one  level 
teaspoon  of  poultry  seasoning,  or  sweet  herbs,  one-half  tea- 
spoon of  salt,  one-half  teaspoon  white  pepper.  Press  this 
dressing  down  firmly,  then  roll  compactly  and  tie  securely 
with  twine.  Into  a  cast  iron  skillet,  put  one  fourth  cup  of  beef 
drippings  or  butter,  and  place  over  fire.  When  hot  put  in  the 
beef  roll.  Turn  until  it  is  a  delicate  brown.  Remove  to  Cal- 
oric kettle.  Add  to  the  fat  remaining  in  the  skillet  one-fourth 
cup  of  flour,  when  thoroughly  blended  add  one  pint  of  boiling 
water.  Season  with  salt  and  pepper.  Pour  over  the  beef  roll 
and  boil  fifteen  minutes.  Remove  to  the  Caloric  without  re- 
moving the  cover  for  three  or  four  hours,  using  one  radiator. 

37 


CALORIC   BOOK   OF   RECIPES. 

When  done  remove  the  strings  and  serve  on  platter.    Add  a 
little  onion  juice  to  gravy  and  pour  over  roll. 

Beef  a  la  Mode — Take  four  to  six  pounds  from  the  under 
part  of  the  round  of  beef  cut  thick.  Wipe  and  trim  off  the 
rough  edges.  Put  in  a  deep  earthen  dish.  Pour  over  it  spiced 
vinegar,  made  by  boiling  for  five  minutes  one  cup  of  vinegar, 
one  onion  chopped  fine,  three  teaspoons  of  salt,  and  one-half 
teaspoon  each  of  mustard,  pepper,  cloves  and  allspice.  Let 
the  meat  stand  several  hours,  turning  it  often.  Then  lard  it 
with  ten  or  twelve  strips  of  salt  pork,  cut  one-third  of  an  inch 
wide.  Remove  from  spice  and  brown  in  hot  fat  in  which  two 
onions  and  one-half  a  carrot  have  been  fried.  Remove  the  beef 
to  Caloric  kettle,  and  add  to  fat  enough  boiling  water  to  nearly 
cover  the  beef.  Boil  twenty  minutes.  Put  in  small  bag  of 
mixed  herbs,  and  remove  to  the  Caloric  for  five  or  six  hours, 
using  one  radiator.  When  ready  to  serve  add  more  seasoning 
and  thicken  with  flour.  Boil  five  minutes,  strain  over  the  meat, 
and  garnish  with  potato  balls  and  small  onions. 

Stewed  Beef  With  Ham — Rub  three  pounds  of  meat  (filet- 
piece  is  best)  with  salt  and  pepper.  Let  it  stand  for  one-half 
hour.  Melt  and  heat  in  kettle  two  tablespoons  of  butter.  Put 
meat  in  it  and  add  one-fourth  pound  smoked  ham  (cut  up  in 
little  slices)  one  large  sliced  onion,  a  carrot,  two  or  three 
cloves,  and  one  bay-leaf.  Turn  meat  several  times.  Then  add 
one-half  cup  of  stock  and  let  it  boil  12  or  15  minutes.  Dis- 
solve two  tablespoons  of  flour  in  some  water  or  stock  and  stir 
it  in.  Let  boil  a  minute  and  close  the  kettle.  Put  into  Caloric. 
(Two  hours). 

38 


CALORIC   BOOK   OF   RECIPES. 

Brown  Beef  Stew — Cut  two  pounds  of  beef  into  cubes 
of  one  inch.  Roll  them  in  two  tablespoons  of  flour.  Put  two 
tablespoons  of  suet  in  sauce  pan,  shake  it  over  the  fire  until  it 
is  well  melted.  Remove  the  cracklings  and  throw  in  the  meat. 
Shake  until  it  is  slightly  browned.  Draw  the  meat  to  one 
side  of  the  pan,  add  two  tablespoons  of  flour  to  the  fat.  When 
smooth,  add  one  quart  of  stock,  one  teaspoon  of  salt,  one 
onion,  one  bay  leaf,  one  small  carrot,  one  saltspoon  of  pepper, 
one  teaspoon  of  kitchen  boquet.  Put  all  together  in  Caloric  ket- 
tle, boil  very  slowly  for  thirty  minutes.  Without  removing  the 
cover,  remove  to  the  Caloric  for  three  hours,  using  one  radia- 
tor. 

Beef  Stewed  in  Vinegar — Rub  about  three  pounds  of  beef 
with  salt,  pour  good  vinegar  over  it  and  let  it  stand  at  least 
over  night.  When  ready  to  use  melt  and  heat  i*^  tablespoons 
of  butter,  put  meat  into  it,  turn  several  times.  Add  two 
sliced  onions,  one  carrot,  a  piece  of  bay  leaf,  two  cloves  and  a 
pinch  of  sugar.  Then  add  part  of  the  vinegar  the  meat  has 
stood  in  and  let  it  boil  for  15  minutes.  Dissolve  ^2  table- 
spoons of  flour  in  sour  cream  (if  cream  is  too  thick  dilute  with 
water  or  vinegar).  Add  this  to  the  meat  stirring  some  all  the 
time,  and  let  it  come  to  a  boil.  Cover  kettle  and  put  into 
Caloric.     Allow  two  hours. 

Filet  Roast — Rub  a  piece  of  filet  with  salt  and  pepper  and 
let  it  stand  for  one  hour.  Heat  plenty  of  butter  and  brown 
the  meat  in  it,  on  all  sides.  Put  without  the  cover  on  kettle  in 
the  Caloric.  Place  the  crossbar  over  open  kettle  and  the  sec- 
ond hot  radiator  on  top.    Time  for  roasting  one  hour. 

39 


CALORIC   BOOK   OF   RECIPES. 

Filet  Roast  Steamed — It  is  advisable  to  take  a  large  piece 
because  it  keeps  juicier.  Rub  meat  with  salt  and  pepper  and 
let  it  stand  for  one  hour  at  least.  Put  plenty  of  butter  in  the 
-kettle  and  heat  it.  Put  in  the  meat  and  brown  it.  In  turning 
meat  be  careful  not  to  prick  with  fork  lest  some  juice  escape. 
Now  add  one  little  onion  sliced,  one  teaspoon  of  capers.  Let  it 
cook  from  10  to  12  minutes.  Dissolve  one  tablespoon  of  flour 
in  three-fourths  tablespoons  water.  Pour  it  in  and  let  boil 
for  a  moment.  Close  the  kettle  and  put  into  the  Caloric. 
Cooking  time  two  hours. 

English  Roast — For  this  take  rib  piece  (loin),  have  the 
ribs  taken  out.  Prepare  the  same  as  filet  roast.  Cooking  time 
iy2  hours. 

Filet,  Austrian  Way — Cut  off  all  the  fat  and  skin  from  a 
piece  of  fillet,  pound  it  flat,  after  it  has  been  rubbed  with  salt 
on  both  sides  spread  it  out  on  a  meat  board.  Chop  one-fourth 
pound  of  bacon  (fat)  and  three  or  four  boned  sardines  and  mix 
with  pepper,  a  pinch  of  ginger,  and  some  tablespoons  of  bread 
crumbs.  Spread  this  dressing  evenly  on  the  meat,  roll  it  up 
and  tie  it.  Heat  a  piece  of  butter,  or  fryings,  in  the  kettle,  put 
in  the  meat  and  brown  it  on  all  sides.  After  this  add  five  or 
six  tablespoons  thick  sour  cream  and  keep  it  a  few  minutes 
longer  over  the  fire.  Put  kettle  into  Caloric  without  the  cover, 
using  one  hot  stone  underneath  and  one  on  top.  When  done 
pull  out  the  strings,  slice  meat  and  pour  the  strained  gravy 
over  it. 

Beef  Roularde — Cut  2^  pounds  of  lean  beef  in  five  or  six 
equally  thick  slices  with  salt  and  put  one  on  top  of  the  other 

40 


CALORIC   BOOK   OF   RECIPES. 

and  let  them  stand  so  for  one-half  hour.  Make  following 
dressing.  Chop  one-fourth  pound  of  bacon  with  two  small 
onions,  mix  with  large  pinch  of  white  pepper.  Divide  it  in 
five  or  six  equal  parts  and  spread  each  part  on  a  slice  of  meat. 
Roll  up  each  slice  and  wind  with  thread.  Turn  each  little 
meat  roll  in  flour  until  they  are  white  all  over.  Put  them  into 
a  kettle  with  hot  butter  and  fry  them  to  a  nice  yellow  all 
around.  Then  add  three  tablespoons  sour  cream,  the  juice  of 
one-half  lemon,  a  pinch  of  sugar  and  one-half  cup  of  stock. 
Let  them  smother  (kettle  cover  on)  for  10  minutes  and  after 
this  put  them  into  Caloric.    Time  V/2  hours. 

Steamed  Ribroast — Cut  a  roast  in  such  pieces  that  a  rib 
is  on  every  piece.  Rub  the  parts  both  sides  with  salt  and 
pepper.  Heat  two  tablespoons  of  butter,  or  fryings  in  kettle, 
put  the  meat  in  it  adding  right  away  one  large  thinly  sliced 
onion.  Brown  meat  and  onion.  In  order  to  keep  the  onion 
soft,  add  off  and  on  one  tablespoon  of  water  to  which  has  been 
added  a  little  beef  extract.  When  meat  is  nice  and  brown  put 
cover  on  kettle  and  put  in  cookstove.    Cooking  time,  one  hour. 

Oxtail — Cut  the  thick  part  of  the  tail  in  pieces,  (cutting 
through  the  joints)  and  sprinkle  them  with  salt.  Chop  the 
following  articles :  A  small  onion,  a  carrot,  a  parsley  root,  a 
piece  of  garlic  and  celery  root,  fry  this  nice  and  yellow  in 
one-half  tablespoon  of  butter.  Put  into  this  the  pieces  of 
oxtail  and  fry  them  brown  on  all  sides.  Dissolve  one  table- 
spoon of  flour  in  some  water  and  add  this  to  the  above  and  let 
it  soak  a  few  moments.  Put  on  kettle  cover  and  place  in 
cookstove.  One  serves  potato  salad  with  it.  Cooking  time 
two  hours. 

41 


CALORIC   BOOK   OF   RECIPES. 

Beef  a  la  Venaison  (like  game) — Rub  2}4  pounds  of  beef 
(lower  part  of  round  or  loin)  lightly  with  salt  and  put  in  good 
vinegar  for  three  or  four  days.  Take  it  out  and  drain  it  a 
little.  Cut  very  fat  bacon  in  thin  threads  about  a  little  finger 
long  and  with  a  large  needle  sew  several  rows  through  the 
meat.  Now  get  ready  the  following  ingredients:  Two  large 
sliced  onions,  one  little  yellow  carrot,  piece  of  lemon  peel  and 
one  bay  leaf,  12  to  15  peppercorns,  large  pinch  of  sugar  and 
several  cloves.  Heat  piece  of  butter  in  kettle,  put  in  the  meat 
and  brown  it  lightly.  Then  add  part  of  the  vinegar  (the  meat 
was  kept  in)  and  the  seasoning.  Let  the  whole  boil  for  15 
minutes.  Dissolve  two  or  three  tablespoons  of  flour  in  cold 
water  and  add  this  to  meat.  Let  the  whole  boil  again  for  a 
moment.  Place  the  kettle  with  cover  on  tight  in  the  Caloric 
two  hours. 

Filet  Slices  in  Butter — Take  three  or  four  slices  about 
one-half  inch  thick  from  the  thick  part  of  the  beef  tenderloin. 
Rub  them  with  salt  and  pepper.*  Brown  ij4  tablespoons  of 
butter  in  kettle.  Put  the  slices  of  meat  into  this  and  fry  them 
on  both  sides  to  a  nice  brown.  Put  cover  on  kettle  and  place 
in  Caloric  forty-five  miutes.  They  are  nice  to  serve  with 
cauliflower  or  asparagus. 

Pickelsteiner  Meat  from  Beef  Tenderloin — Cut  2}4 
pounds  of  beef  tenderloin  in  medium  sized  cubes.  Get  ready 
one-fifth  of  a  pound  of  bacon,  piece  of  butter  broken  up  in 
little  pieces,  10  or  12  pared  raw  potatoes  (cut  up  in  cubes)  the 
following  vegetables:  A  handful  of  parsley,  piece  of  garlic, 
one  onion,  two  or  three  carrots.     Cut  all  those  vegetables 

42 


CALORIC   BOOK   OF   RECIPES. 

fine,  melt  in  your  kettle  a  piece  of  butter,  put  in  a  layer  of 
potatoes,  a  layer  of  vegetables  and  a  layer  of  meat.  Sprinkle 
salt  and  paprica  sparingly  between  each  layer.  Put  bacon  and 
butter  on  top  of  potatoes.  Put  in  this  way  until  everything  is 
used  up.  At  last  add  one  cup  of  water,  or  better,  stock.  Now 
put  the  kettle  on  a  blaze  or  range  and  heat  through  for  five 
minutes  or  longer.  Close  kettle  and  place  in  Caloric  forty-five 
minutes. 

Beef  Roll — Take  a  large  slice  of  round  steak,  make  a 
dressing  of  bread  crumbs  seasoned  well  with  salt,  pepper  and 
sage  and  one  egg,  all  moistened  with  water  until  sticky,  spread 
on  roll,  tie  up  tight  with  cloth  around.  Put  into  Caloric  for 
two  hours  to  steam,  then  bake  one  hour  in  Caloric.  This  can- 
not be  beaten. 

Beef  Loaf,  No.  i — Three  pounds  of  beef,  one-half  pound 
salt  pork  chopped  fine,  three  slices  of  stale  bread  rolled  fine, 
three  eggs,  salt  and  pepper  to  suit,  one  small  onion,  mix  well 
and  bake  three  hours  in  Caloric. 

Beef  Loaf,  No.  2 — Three  pounds  raw  beef,  one-half  pound 
raw  ham,  three  eggs  well  beaten,  three  soda  crackers  rolled 
fine,  one  teaspoon  salt,  one-half  teaspoon  pepper,  three  table- 
spoons cream,  six  hard  boiled  eggs,  mix  very  thoroughly 
and  cover  and  put  into  Caloric  two  hours.  Uncover  and 
bake  one  hour  in  Caloric,  using  both  hot  radiators. 

Gaulaulsh  Stew — Cut  a  two  pound  flank  steak  in  small 
dice.  Chop  one  onion  and  fry  in  two  tablespoons  of  butter. 
Brown   the   steak   in  the  butter  and  cover  with   cold  water 

43 


CALORIC      BOOK      OF      RECIPES. 

or  stock.  Boil  slowly  for  20  minutes.  Season  with  salt,  pep- 
per and  paprica,  and  thicken  with  a  little  flour.  Boil  three 
minutes.  Without  lifting  the  cover,  place  in  the  Caloric  for 
three  or  four  hours,  using  one  radiator. 

Pot  Roast — For  four  or  five  pound  rump  roast  of  beef. 
Place  in  iron  kettle  two  tablespoons  of  suet.  When  melted, 
brown  the  roast  in  the  fat.  Remove  the  meat  to  the  Caloric 
kettle  and  cover  with  boiling  water.  Boil  slowly  thirty 
minutes,  with  a  little  salt.  Without  removing  the  cover,  place 
in  the  Caloric  for  four  hours  using  one  radiator.  Add  a 
little  of  the  liquor  to  the  fat,  and  place  the  meat  in  and  brown 
for  a  few  minutes  over  flame  stove.  Thicken  the  gravy  with 
flour.    The  liquor  can  be  used  for  soup. 

Boiled  Tongue — Wash  a  fresh  tongue  of  about  three 
pounds  and  place  in  a  kettle  of  slightly  salted  boiling  water. 
Boil  gently  30  minutes,  skimming  the  scum,  and  for  the  last 
15  minutes  keep  the  cover  on  tight.  Then  remove  to  Caloric, 
and  allow  it  to  remain  six  or  eight  hours,  using  one  radiator. 
It  is  a  good  plan  to  prepare  it  before  retiring  and  let  it  remain 
in  the  Caloric  over  night.  In  the  morning  remove  from  liquor, 
press  between  plates  and  peel  the  skin  off  and  serve  in  slices 
on  platter.  If  the  tongue  is  corned,  it  should  be  well  soaked 
for  several  hours  in  cold  water  before  boiling. 

For  Roast  Beef,  Veal  or  Mutton — Follow  the  recipe  for 
roast  lamb. 


44 


VEAL. 

Veal  Rolls — About  a  pound  and  a  half  of  veal  steak  off 
the  ham,  less  than  one-half  inch  thick,  cut  in  pieces  four  inches 
square.  Season  with  salt  and  pepper.  A  sufficient  quantity  of 
salt  pork,  cut  in  strips  about  the  size  of  little  finger  and  wrap 
veal  around  it,  fasten  with  a  tooth-pick,  roll  in  flour,  brown  in 
butter.  Add  to  butter  left  in  pan,  flour  to  thicken,  and  about 
one  pint  of  milk.  Let  it  boil  up,  and  then  pour  over  the  rolls, 
which  have  already  been  placed  in  one  of  the  Caloric  kettles. 
Let  it  heat,  and  put  away  in  the  Caloric  for  about  four  hours. 
Mushrooms  can  be  added  to  gravy  when  ready  to  serve,  and 
makes  a  very  delicious  dish. 

Curry  of  Mutton  or  Veal — Fry  one  large  onion  cut  fine,, in 
one  heaping  tablespoon  of  butter.  Mix  one  tablespoon  of 
curry  powder,  one  teaspoon  of  salt,  one  tablespoon  of  flour, 
and  stir  into  the  butter  and  onion.  Add  gradually  one  pint 
of  hot  water  or  stock.  Cut  two  pounds  of  lean  mutton  in 
small  pieces,  and  brown  them  in  hot  fat.  Add  them  to  the 
sauce,  and  boil  them  altogether  five  minutes.  Remove  to  the 
Caloric  for  four  or  five  hours,  using  one  radiator.  Place  the 
meat  on  a  hot  platter  and  arrange  a  border  of  boiled  rice. 

Roasted  Leg  of  Veal — Rub  veal  (from  leg)  with  salt 
and  pepper  and  let  it  stand  for  half  an  hour.     Heat  in  kettle 

45 


CALORIC   BOOK   OF   RECIPES. 

two  tablespoons  of  butter  into  which  put  the  meat.  Brown  it 
on  all  sides.  To  this  add  two  or  three  tablespoons  of  water 
or  stock.  Put  kettle  without  cover  into  Caloric  using  hot 
stones  underneath  and  on  top  of  kettle.  (One  hour.) 

Veal  Roast  Larded — Rub  veal  with  salt  and  pepper  and 
let  it  stand  for  half  an  hour  Then  lard  the  meat  nicely  with 
thin  strips  of  fat  bacon.  Heat  a  piece  of  butter  in  your  kettle 
into  which  put  the  meat.  Brown  it  on  all  sides.  Dissolve  a 
little  flour  in  water.  Add  this  to  the  meat  and  let  it  boil  to- 
gether for  five  minutes.  Put  in  the  Caloric  without  cover  on 
kettle  but  using  the  two  hot  stones.     (One  hour.) 

Veal  Roast  With  Sweet  Cream  Gravy — Rub  quite  a  piece 
of  veal  with  salt  and  pepper.  Heat  piece  of  butter  in  your 
kettle.  Into  this  put  several  large  slices  of  bacon.  Put  meat 
on  top  of  these,  let  it  fry  from  eight  to  ten  minutes  without 
turning  it,  until  the  bacon  becomes  light  yellow,  but  not 
brown.  Dissolve  one  tablespoon  of  cornstarch  in  one  cup  of 
sweet  cream.  Add  this  to  the  meat  and  let  cook  together  for 
five  minutes.  Place  kettle  without  cover  in  Caloric  and  use 
two  hot  stones.     (One  and  one-half  to  two  hours.) 

Veal  Roast  (back  or  breast  piece) — Rub  meat  with  salt 
and  pepper  and  let  it  stand  for  one  hour.  Brown  it  in  butter 
on  all  sides.  Add  a  few  tablespoons  of  water.  Put  into 
Caloric  and  use  both  hot  stones.  (One  and  one-half  to  two 
hours.) 

Veal  in  Caper  Gravy  and  Cream — Rub  2>4  to  t,1A  pounds 
of  veal  with  salt  and  pepper.     (Shoulderpiece  or  leg.)     Melt 

40 


CALORIC   BOOK   OF   RECIPES. 

two  tablespoons  of  butter  or  meat  fryings  in  your  kettle,  put 
in  the  meat  and  turn  it  several  times  but  do  not  let  it  get 
brown.  Then  add  one  teaspoon  of  capers.  Dissolve  one 
tablespoon  of  flour  in  one-half  cup  of  thick  sour  cream,  pour 
this  on  the  meat  and  let  it  boil  five  minutes.  Put  the  kettle 
with  cover  on  into  the  Caloric.     (i^4  hours.) 

Rolled  Calfs  Breast — Have  all  bones  taken  out  of  the 
meat  arid  rub  it  with  salt  and  pepper.  Prepare  the  following 
dressing:  Grind  one-half  pound  of  veal,  one-fifth  pound  of 
fat  smoked  ham,  a  medium  sized  onion,  four  or  five  boned 
sardines,  and  parsley.  To  this  add  one  egg,  two  tablespoons 
sour  cream,  and  five  or  six  tablespoons  of  bread  crumbs.  Mix 
well.  Spread  this  dressing  evenly  on  the  meat,  roll  up  same 
and  tie  it  well.  Brown  meat  in  butter.  Add  one-half  cup 
stock.    Put  into  Caloric  two  hours.    Use  two  radiators. 

Steamed  Calfs  Breast — Rub  2^4  to  2>Va  pounds  of  veal 
with  salt  and  pepper  and  let  it  stand  for  half  an  hour.  Roll  it 
thickly  in  flour.  Fry  it  in  kettle  with  hot  butter  to  a  light 
yellow.  Add  one-half  cup  of  hot  water.  Place  kettle  without 
cover  in  Caloric,  using  two  hot  radiators.  (Cooking  time  ij4 
hours.) 

Veal  in  Highly  Seasoned  Gravy — Divide  2*4  to  334 
pounds  of  veal  in  four  or  five  parts  and  rub  them  with  salt 
and  pepper.  Heat  in  your  kettle  1  to  1/2  tablespoons  of 
butter  or  meat  fryings.  Put  meat  into  this  and  let  it  become 
nice  and  yellow.  To  this  add  several  tablespoons  of  either 
sour  or  sweet  cream,  three  finely  chopped  sardines,  three  tea- 
spoons of  French  mustard,  one-half  teaspoon  sugar  and  if  one 

47 


CALORIC   BOOK   OF   RECIPES. 

likes  it,  a  piece  of  lemon  rind.  Cover  the  kettle  and  let  the 
whole  cook  for  ten  minutes.  Put  into  the  Caloric.  (One  hour.) 
Serve  macaroni  with  it. 

Veal  in  Light  Gravy  with  Parsley — Rub  veal  with  sait 
and  pepper.  Melt  in  your  kettle  piece  of  very  fresh  butter. 
Put  meat  into  this  and  turn  several  times.  Now  add  right 
away  one  cup  of  stock  or  cup  boiling  water  with  some  meat 
extract.  Then  add  one  teaspoon  chopped  parsley  and  one- 
half  tablespoon  of  flour  dissolved  in  water.  Boil  a  moment 
and  put  in  Caloric,  with  cover  on  kettle.  (One  to  one  and  one- 
half  hours.) 

Veal  with  Tomatoes — Cut  about  three  pounds  of  veal  in 
several  pieces  and  rub  them  with  salt.  Heat  one  or  two  table- 
spoons of  butter  or  meat  fryings  in  kettle,  put  in  the  meat 
and  turn  it  once,  now  add  one  onion,  three  or  four  tomatoes, 
one  carrot,  and  a  piece  of  celery  root.  (All  those  things  must 
be  cut  up.)  Add  three  or  four  tablespoons  of  sour  cream  and 
a  little  vinegar,  and  let  the  whole  cook  for  five  minutes.  Place 
the  closed  kettle  in  the  Caloric  one  hour.  Before  serving 
add  one  tablespoon  of  flour  dissolved  in  sour  cream. 

Veal  Gulash — Cut  2}4  pounds  of  veal  in  cubes  and  salt 
them.  Heat  in  kettle  some  meat  fryings  or  butter,  to  which 
add  two  large  sliced  onions,  cook  these  for  a  few  minutes,  they 
must  stay  white.  Now  put  in  the  meat,  one  teaspoon  of 
paprica  and  stir  through  well.  Let  it  cook  for  five  minutes. 
Sprinkle  a  little  flour  over  the  meat  and  add  several  table- 
spoons of  water.  Put  closed  kettle  into  the  Caloric.  (45  min- 
utes.) 

48 


CALORIC   BOOK   OF   RECIPES. 

Veal  Loaf,  No.  i — Three  pounds  of  veal  chopped  fine, 
mix  four  crackers  rolled  fine,  butter  the  size  of  an  egg,  three 
eggs,  three  tablespoons  sweet  milk,  one  large  tablespoon  salt, 
one-half  teaspoon  pepper,  one  tablespoon  sage,  mix  all  to- 
gether and  form  into  a  loaf.  Bake  three  hours  in  Caloric, 
using  both  hot  radiators.  This  makes  a  nice  loaf  and  is  fine 
either  hot  or  cold. 

Veal  Loaf  No.  2 — iy2  pounds  of  veal  chopped  fine,  one- 
fourth  pound  of  pork  chopped  fine,  ten  crackers  rolled  fine, 
three  eggs  well  beaten,  cream  or  milk  enough  to  moisten,  salt, 
pepper  and  sage  to  suit.  Bake  3^  hours  in  Caloric,  using 
both  hot  radiators. 

Veal  Loaf,  No.  3 — Three  pounds  lean  veal,  ij4  pounds  raw 
ham,  three  eggs  well  beaten,  three  soda  crackers  rolled  fine, 
one  teaspoon  salt,  one-half  teaspoon  pepper,  three  tablespoons 
cream,  three  tablespoons  boiling  water,  mix  all  thoroughly, 
grease  a  pan  well,  pack  and  press  well,  cover  and  bake  two 
hours  in  Caloric.  Uncover  and  bake  one  hour.  Serve  either 
hot  or  cold.     This  will  serve  eight  people  and  is  delicious. 

Veal  with  Rice — Boil  one-half  cup  of  rice  in  salt  water 
till  soft  (one  can  do  this  the  day  previous).  Cut  2}4  to  3% 
pounds  of  veal  in  cubes.  Heat  in  kettle  two  tablespoons  of 
butter,  to  this  add  the  meat  and  a  sliced  onion.  Leave  it 
until  nice  and  yellow.  Now  add  the  rice,  which  has  been 
thinned  with  six  tablespoons  of  water  to  which  is  added  meat 
extract.  You  way  add  a  little  grated  parmesan  cheese.  Let 
the  whole  cook  for  a  few  minutes.  Put  the  closed  kettle  in 
Caloric.     (45  minutes.) 

49 


CALORIC   BOOK   OF   RECIPES. 

Veal  with  Mustard  Pickles — Cut  into  small  pieces  2% 
pounds  of  veal  (bones  left  on)  salt  them  a  little.  Heat  in 
kettle  a  piece  of  butter  or  meat  fryings,  but  be  careful  not  to 
get  it  brown,  to  this  add  a  sliced  onion  and  two  or  three 
tablespoons  of  flour.  Cook  this  until  yellow  stirring  it  all  the 
while.  Now  put  in  the  meat  and  let  it  cook  five  minutes, 
turning  it  occasionally.  Pour  to  it  i1/^  or  2  cups  of  stock,  or 
hot  water  with  some  meat  extract.  Add  one  bay  leaf,  pinch 
of  pepper  and  one  cup  of  mustard  pickles  cut  in  cubes,  let 
the  whole  cook  for  five  minutes.  Put  the  closed  kettle  into  the 
Caloric.       (1%  hours.) 


50 


LAMB  AND  MUTTON. 

Roast  Lamb — Take  a  small  leg  of  lamb,  sear  all  over  in 
hot  skillet.  Place  in  oven  in  roaster;  season  with  salt  and 
pepper.  Have  the  oven  hot  and  turn  often  and  roast  for  ten 
minutes.  Place  in  Caloric  kettle  and  remove  directly  to  Cal- 
oric, using  both  hot  radiators.  Thicken  liquor  in  roasting 
pan  with  flour  for  the  gravy. 

Lamb  With  Dressing — (Take  the  forequarter.)  Make  a 
dressing  as  you  would  for  veal  or  fowl.  Part  the  meaty  skin 
from  the  ribs,  and  fill  the  space  with  dressing,  sew  up  the 
opening.  Before  putting  in  the  dressing,  rub  salt  and  pepper. 
Brown  the  meat  in  plenty  of  butter.  In  doing  this  be  careful 
that  the  side  that  has  the  dressing  does  not  burst  open.  When 
meat  is  brown,  put  that  side  up.  Put  the  open  kettle  into 
the  Caloric,  using  both  hot  radiators,  two  hours. 

Boiled  Leg  of  Lamb — Put  the  leg  into  kettle,  cover  with 
fast  boiling  water  slightly  salted  and  boil  hard  for  ten  min- 
utes. Skim  the  scum  that  rises  and  then  reduce  heat  to  just 
a  boil  and  boil  gently  for  20  minutes  more.  «Then  place  in 
Caloric  without  lifting  cover,  using  one  radiator.  In  three 
hours  it  will  be  nicely  cooked.  Remove  from  liquor  to  hot 
plate;  run  knife  through  to  let  blood  escape,  and  it  is  ready 
to  serve.     A  mint  or  caper  sauce  should  be  served  with  it. 

51 


CALORIC   BOOK   OF   RECIPES. 

Braised  Mutton  Chops — Heat  two  tablespoons  of  drip- 
pings in  frying  pan  and  fry  a  slice  or  two  of  onion,  celery  or 
carrot.  Then  brown  the  chops  quickly  on  each  side;  place 
onions  on  rack  and  lay  the  chops  on  top.  Pour  over  fat  from 
pan.  Add  two  cups  of  boiling  water  and  bring  to  a  boil  for 
five  minutes.  Place  in  Caloric  and  leave  one  and  one-half 
hours  or  more,  using  one  radiator.  Serve  on  hot  platter,  gar- 
nish with  parsley. 

Roast  Lamb — Cut  meat  into  small  pieces  and  rub  with 
salt  and  pepper  and  let  them  stand  for  half  an  hour.  Brown 
the  meat  in  plenty  if  butter.  Put  the  open  kettle  into  the 
Caloric,  using  both  hot  radiators  1^2   hours. 

Boiled  Leg  of  Mutton — Should  be  boiled  the  same  as  a 
leg  of  lamb,  placed  in  the  Caloric  without  removing  cover 
and  left  to  cook  there  two  or  three  hours  and  then  served  on  a 
hot  plate.  The  knife  should  be  run  through  before  serving 
to  allow  the  blood  to  escape. 

Lambs  Tongues  Boiled — Put  six  tongues  in  salted  water, 
with  the  juice  of  a  lemon.  Boil  five  minutes.  Remove  to  the 
Caloric  for  six  or  eight  hours.     Serve  cold,  with  tarter  sauce. 

Sheeps  Tongues  Braised — Wash,  dredge  with  flour  and 
salt,  and  brown  in  salt  pork  fat,  with  one  or  two  minced 
onions.  Put  them  in  a  pan  with  water  or  stock  to  cover.  Add 
one  sprig  of  parsley,  a  little  salt  and  pepper.  Cover  and  boil 
twenty  minutes.  Remove  to  the  Caloric  for  four  hours,  using 
one  radiator.  Remove  the  skins,  trim  neatly  at  the  roots. 
Place  a  mound  of  spinach  in  the  center  of  the  dish.    Arrange 

52 


CALORIC   BOOK   OF   RECIPES. 

the  tongues  around  the  spinach.    Alternate  with  diamonds  of 
fried  bread. 

Gulash  Made  of  Lamb — Cut  two  pounds  of  meat  from  the 
leg  into  cubes,  mix  salt  with  them  and  let  stand  for  15  minutes. 
Sprinkle  two  tablespoons  of  flour  over  the  meat  and  shake  it 
well.  Cook  two  large,  thinly  sliced  onions  in  one  tablespoon 
of  butter  until  they  are  yellow.  Into  this  put  the  meat,  with  a 
half  teaspoon  of  paprica,  and  a  little  white  pepper,  and  cook 
for  a  few  minutes.  Put  the  tightly  covered  kettle  into  the 
Caloric  one  hour.    Serve  mashed  potatoes  with  it. 

Lamb  Roast — Rub  with  salt.  Brown  it  in  butter  or  meat 
fryings.  Add  several  tablespoons  of  water  and  two  onions  (if 
desired),  stir  occasionally  and  let  it  cool  till  the  juice  and  onion 
make  a  somewhat  thick  gravy.  Put  kettle  into  the  Caloric 
using  both  radiators,  two  hours.  You  may  put  eight  or  ten 
small  raw  potatoes  around  the  meat  when  you  put  it  in  the 
Caloric. 

Boiled  Lamb — Put  lamb  (leg  or  shoulder  piece)  into  two 
quarts  of  boiling  water.  Add  salt,  and  let  it  boil  for  ten  min- 
utes. Then  put  the  tightly  covered  kettle  into  the  Caloric  one 
and  one-half  to  two  hours. 

Leg  of  Lamb  a  la  Venaison — Cut  off  all  the  fat  from  a  leg 
of  lamb  and  rub  it  with  salt  and  pepper.  Put  it  in  vinegar  to 
which  have  been  added  the  following  ingredients:  pepper- 
corns, some  cloves,  two  sliced  onions,  one  carrot,  one  bay  leaf, 
several  slices  of  lemon,  and  a  little  sugar.  Leave  the  meat  in 
this  for  four  or  five  days.  When  ready  to  use  take  it  out,  drain 

53 


CALORIC   BOOK   OF   RECIPES. 

well  and  lard  thickly  with  bacon.  Brown  it  in  butter.  After 
this  add  a  small  portion  of  the  spiced  vinegar,  two  large 
onions,  (not  those  already  used  in  the  vinegar)  a  few  juniper- 
berries  and  a  few  capers.  Cook  the  meat  now  for  one-fourth 
of  an  hour  and  during  this  time  add  at  intervals  (one  by  one) 
five  or  six  tablespoons  of  sour  cream.  Dissolve  two  table- 
spoons of  flour  in  some  of  the  spiced  vinegar  and  pour  this 
slowly  to  the  meat;  you  may  add  a  little  more  sugar  if  you 
like  the  taste.  Put  the  tightly  covered  kettle  into  the  Caloric 
and  cook  two  to  two  and  one-half  hours. 

Stewed  Lamb  Chops — Rub  with  salt  and  pepper  lamb 
chops.  Heat  two  tablespoons  of  butter.  Into  this  put  the 
chops  (also,  if  desired,  two  large,  very  thinly  sliced  onions) 
and  let  the  chops  steam  in  their  own  juice,  turning  them  oc- 
casionally, for  eight  or  ten  minutes.  Should  the  onions  stick 
to  the  kettle,  sprinkle  a  little  water  over  them.  Place  one-half 
tablespoon  of  flour  over  the  chops  and  turn  them  once  more. 
Put  the  tightly  covered  kettle  into  the  Caloric  one  hour. 

Lamb  in  Light  Gravy — Cut  two  pounds  of  lamb  (back)  in 
pieces  and  rub  them  with  salt  and  pepper.  Just  melt  one 
tablespoon  of  very  fresh  butter.  Put  meat  into  it  and  turn 
once.  Add  right  away  one  cup  of  broth,  which  may  be  made 
of  water  and  meat  extract.  Mix  two  tablespoons  of  flour  in 
four  tablespoons  of  sour  cream  and  pour  this  slowly  to  the 
meat.  Let  it  boil  a  second.  Put  the  tightly  closed  kettle  into 
the  Caloric  one  and  one-fourth  hours. 

Another  Recipe  for  Leg  of  Mutton — That  very  homely 
dish,  a  boiled  leg  of  mutton,  is  excellent  cooked  in  the  Caloric. 

54 


CALORIC   BOOK   OF   RECIPES. 

washed  several  times  in  cold  water,  three  to  four  tablespoons 
of  strained,  stewed  tomatoes  and  enough  water,  to  which  has 
been  added  meat  extract,  so  that  the  meat  and  rice  are  covered 
nicely.  Let  the  whole  cook  five  minutes  more.  Put  this  into 
the  Caloric  using  one  hot  stone.     (45  minutes.) 

Veal  Croquettes — Put  two  pounds  of  veal  in  kettle  with 
enough  boiling  water  to  cover.  Boil  five  minutes.  Remove 
to  the  Caloric  for  three  hours.  Chop  fine  and  season  highly 
with  salt,  pepper,  celery  salt,  paprica  and  lemon  juice.  Use 
one  and  one-half  cups  of  veal  with  one  cup  of  thick  cream 
dressing.  Shape  in  cylinders.  When  cool  roll  in  egg  and 
bread  crumbs  and  fry  in  hot  lard. 


55 


PORK. 

Roast  Pork — Rub  pork  with  salt  and  pepper.  Heat  one 
tablespoon  of  butter  in  your  kettle  and  in  this  brown  the  meat 
from  all  sides,  turning  it  occasionally,  for  10  to  15  minutes. 
During  this  time  add  once  in  a  while  a  tablespoon  of  water. 
Put  the  kettle  into  the  Caloric  using  both  stones.  (Cooking 
time  depends  on  the  size  of  meat,  from  1^2  to  3  hours.) 

Pork  Ham  with  Cream  Gravy — Remove  all  the  skin  and 
fat  from  a  piece  of  pork  ham.  Rub  it  with  salt  and  pepper  and 
let  it  stand  in  some  good  vinegar  for  24  hours.  When  ready 
take  it  out  and  drain.  Brown  it  lightly  in  kettle  in  iy2  table- 
spoons of  butter.  Add  part  of  the  vinegar,  a  large  sliced 
onion,  10  or  12  peppercorns,  carrot,  teaspoon  of  capers,  a  little 
sugar  and  2^4  tablespoons  of  sour  cream.  Let  it  stew  with 
kettle  covered  for  15  minutes.  Put  into  Caloric  using  two 
hot  stones.  In  fixing  the  gravy  after  the  meat  is  done  add 
thickening  of  one  tablespoon  of  sour  cream.  Add  also  a  little 
meat  extract.     (Cooking  time  two  hours.) 

Pork  with  Rice  and  Tomatoes — Cut  2^  pounds  of  pork 
(from  ham)  into  large  cubes,  sprinkle  salt  over  them  and  turn 
them  in  flour.  Heat  in  vessel  piece  of  butter  or  meat  fryings. 
Then  put  in  the  meat  and  let  it  cook  a  few  minutes,  turning 
it  occasionally.     Now  add  one  cup  of  rice  which  has  been 

56 


CALORIC   BOOK   OF   RECIPES. 

Trim  the  leg  well  and  put  it  into  the  big  kettle  of  boiling 
water.  Let  it  boil  about  ten  minutes,  then  add  one  tablespoon 
of  salt  and  two  or  three  peppercorns.  If  you  like  the  flavor, 
a  tiny  piece  of  mace,  of  bay  leaf  and  two  or  three  cloves  may 
be  added.  Now  put  kettle  into  Caloric,  using  one  hot  stone. 
In  three  or  four  hours  it  should  be  ready  to  be  served  with 
caper  sauce. 

Pigs  Feet — Use  the  hocks,  singe  them,  scrape  and  wash 
them  thoroughly.  Cover  with  cold  water.  Boil  five  minutes, 
then  remove  to  the  Caloric  for  eight  hours.  When  done  take 
one-half  pint  of  vinegar,  one  small  onion,  one  bay  leaf,  a  few 
whole  cloves,  and  boil  15  minutes,  and  add  to  the  pigs  feet. 
Heat  all  together.    They  are  ready  to  serve. 


57 


CHICKEN. 

Roasted  Chicken — Rub  the  inside  and  outside  of  the  chick- 
en with  salt  and  let  it  stand  for  half  an  hour  to  an  hour.  Brown 
one  tablespoon  of  butter  in  a  kettle  or  basin.  Brown  the 
chicken  in  this  on  all  sides.  Should  the  butter  become  too 
brown,  sprinkle  a  little  water  over  it,  this  will  evaporate 
quickly  and  will  hinder  it  from  burning.  You  may  repeat  this 
a  few  times.  Put  the  chicken  into  the  Caloric  using  both 
radiators  i^4  hours. 

Roasted  Chicken  Highly  Seasoned — Rub  chicken  with  salt. 
Heat  butter,  brown  the  chicken  in  this  on  all  sides.  Add  the 
juice  of  half  a  lemon,  a  pinch  of  sugar,  one  teaspoon  of  capers, 
several  tablespoons  of  sour  cream,  and  let  it  cook  for  five 
minutes.  Put  the  open  kettle  into  the  Caloric  and  use  both 
radiators  i^  hours. 

Boiled  Chicken — Wipe  chicken,  singe  and  cut  for  serving. 
Place  in  kettle  of  slightly  salted  boiling  water.  It  is  nice  to 
boil  a  small  piece  of  fat  bacon  with  the  chicken.  Boil  for  ten 
minutes  and  skim  all  the  scum  that  rises.  Then  add  a  hand- 
ful of  rice  and  a  cup  of  milk  and  more  salt  if  needed.  Boil 
gently  for  one-half  hour,  with  cover  on.  Place  in  Caloric 
without  removing  cover  and  allow  it  to  remain  two  hours 
if  the  chicken  is  young,  or  three  or  four  hours  if  it  is  an  old 

58 


CALORIC   BOOK   OF   RECIPES. 

one,  using  one  radiator.  Serve  on  platter  with  a  gravy  made 
from  liquor  and  seasoned  with  chopped  parsley,  celery  or 
thyme  and  hard  boiled  eggs. 

Fricasseed  Chicken — Dress,  clean  and  cut  for  serving. 
Flour  and  salt  slightly.  Brown  quickly  in  butter  over  a  hot 
fire;  cover  with  boiling  water  and  boil  gently  for  one-half 
hour.  Then  place  in  Caloric  without  removing  cover  and 
leave  for  three  hours.  Take  from  Caloric  and  make  gravy 
with  liquor  by  adding  one  tablespoon  of  flour,  rubbed  smooth 
in  one-half  cup  of  milk ;  salt  and  pepper  to  taste.  Let  it  come 
to  a  boil  on  stove  and  serve  at  once  with  hot  biscuit. 

Simple  Chicken  Fricassee — Cut  the  chicken  into  six  or 
eight  parts  and  salt  these  lightly.  Melt  one  tablespoon  of 
butter.  Put  the  chicken  into  the  butter  when  it  commences  to 
bubble.  Turn  meat  but  once  and  add  at  once  one  cup  of 
broth  (this  may  be  made  of  water  and  meat  extract.)  Then 
add  one  teaspoon  of  finely  chopped  parsley,  (a  piece  of  lemon 
peel  if  so  desired),  lj4  tablespoons  of  flour  stirred  up  in  cold 
water.  Put  the  tightly  covered  kettle  into  the  Caloric  one 
hour. 

Cream  Chicken — Take  one  large  chicken,  or  six  pounds, 
and  four  sweet-breads.  Cover  with  boiling  water,  boil  15 
minutes.  Remove  to  the  Caloric  for  three  hours,  using  one 
radiator.  If  chicken  is  old  leave  longer.  Remove  meat  from 
the  bones  and  skin  from  sweet-breads.  Cut  into  small  cubes. 
In  a  double  boiler  put  one  quart  of  cream.  In  a  small  sauce 
pan  put  four  tablespoons  of  butter  and  five  even  ones  of  flour. 
Stir  until  blended,  and  add  to  cream;  when  it  thickens,  sea- 

59 


CALORIC   BOOK   OF   RECIPES. 

son  with  salt  and  pepper  and  paprica  and  a  little  onion  juice, 
if  desired.  Add  salt  and  pepper  to  the  meat  and  put  with  the 
cream  with  one  can  of  mushrooms.  Put  in  baking  dish,  cover 
with  bread  crumbs  and  bits  of  butter,  bake  20  minutes  in  oven, 
or  haif  an  hour  in  Caloric,  using  both  hot  radiators. 

To  Fry  Old  Chicken — Singe  and  cut  up  in  small  pieces. 
Place  in  Caloric  kettle.  Cover  with  boiling  water,  add  a  little 
salt  and  boil  five  minutes.  Remove  to  the  Caloric  for  four 
or  five  hours,  or  over  night.  Leave  in  liquor  until  ready  to 
serve,  then  brown  in  butter,  season  with  salt  and  pepper. 
Serve  with  mushroom  sauce. 

Chicken  Pie — Take  one  chicken  and  two  pounds  of  veal, 
cover  with  boiling  water;  boil  15  minutes.  Then  remove  to 
Caloric  for  five  or  six  hours.  When  done  remove  the  bones 
and  cut  into  rather  small  pieces.  Put  in  baking  dish,  cover 
with  the  gravy,  which  has  been  thickened  and  seasoned  with 
salt,  pepper  and  paprica.  Cut  into  slices  two  or  three  hard 
boiled  eggs  and  put  in  with  the  meat.  Cover  with  a  rich  bis 
cuit  crust  and  bake  in  oven,  or  in  Caloric,  using  both  stones 
sizzling  hot. 

Cream  Chicken  Stew — Singe,  clean,  and  cut  up  ready  to 
serve  a  three  pound  chicken.  Cover  with  boiling  water  and 
boil  slowly  for  20  minutes.  Remove  the  chicken,  and  add  to 
the  liquor  one  cup  of  sweet  cream;  season  with  salt,  pepper 
and  paprica,  and  thicken  with  a  little  flour;  add  the  chicken 
and  boil  three  minutes.  Remove  to  the  Caloric  for  two  or 
more  hours,  using  one  radiator.  When  ready  to  serve  add  a 
little  chopped  parsley. 

GO 


CALORIC   BOOK   OF   RECIPES. 

Chicken  Curry — Clean,  singe,  and  cut  three  pound  chicken 
for  serving.  Put  one-third  cup  of  butter  in  a  hot  frying  pan. 
Add  the  chicken  and  cook  ten  minutes.  Chop  the  giblets, 
and  two  small  onions.  Add  two  teaspoons  of  salt,  one  tea- 
spoon vinegar,  one  tablespoon  of  curry  powder.  Add  to- 
gether, and  cover  with  boiling  water.  Boil  five  minutes  with- 
out removing  the  cover.  Place  in  the  Caloric  for  four  hours, 
using  one  radiator.  When  ready  to  serve,  remove  the  chicken. 
Thicken  the  liquid  with  flour.  Strain,  and  pour  over  the 
chicken.    Garnish  with  border  of  rice. 

Chicken  Southern  Style — Clean,  singe,  and  cut  in  pieces 
for  serving,  two  young  chickens.  Season  with  salt  and  pepper 
and  fry  in  butter.  Remove  seeds  from  eight  red  peppers. 
Cover  with  boiling  water  and  cook  until  soft.  Mash  and  rub 
through  a  sieve.  Add  one  teaspoon  of  salt,  one  onion,  two 
cloves  of  garlic  finely  chopped.  Add  this  to  the  chicken  and 
cover  with  boiling  water.  Boil  five  minutes  without  lifting 
the  cover ;  remove  to  the  Caloric  for  two  hours  or  more,  using 
one  radiator.  When  ready  to  serve  remove  the  chicken  and 
thicken  with  three  tablespoons  of  butter  and  flour  rubbed  to- 
gether. 

Pickled  Chicken — Boil  two  chickens  in  Caloric  until  ten- 
der enough  for  the  meat  to  fall  off  the  bones.  Put  the  meat 
into  a  stone  jar  and  pour  over  it  one  pint  and  a  half  of  good 
cold  cider  vinegar  with  which  has  been  mixed  half  of  the 
water  in  which  the  chickens  were  boiled,  add  a  few  whole 
spices  if  desired.  This  will  be  ready  in  two  days  and  is  good 
for  luncheon  or  supper. 

61 


CALORIC   BOOK   OF   RECIPES. 

Boiled  Turkey — An  old  turkey  may  be  cooked  in  from 
six  to  eight  hours.  If  especially  old  it  may  be  taken  out  and 
re-heated  after  about  four  hours.  In  this  case  the  seasoning 
may  be  added  at  the  second  heating.  The  turkey  should  be 
stuffed  as  usual,  then  put  into  the  kettle  and  boiling  water 
poured  upon  it  until  it  is  completely  covered.  Then  take  it 
out  and  replace  the  boiling  water  with  tepid  water  and  put 
the  turkey  in — heat  slowly  and  when  boiling  put  it  into  the 
Caloric.  When  re-heating,  add  one  tablespoon  of  salt  and  a 
few  peppercorns.  When  tender,  put  on  a  platter,  spread  all 
over  with  butter  and  put  into  the  oven  until  butter  is  melted. 
Serve  with  a  drawn  butter  sauce  filled  with  oysters,  or  with 
the  liver  and  giblets  chopped  fine.  Caper  sauce  is  delicious 
with  boiled  turkey. 

Caper  Sauce — Two  tablespoons  of  butter,  three  table- 
spoons of  flour,  one-quarter  teaspoon  each  of  salt  and  paprica 
and  one-half  teaspoon  of  onion  juice.  When  this  is  cooked 
add  iy2  cups  of  boiling  water,  one  tablespoon  of  butter  cut  into 
bits,  one  tablespoon  of  parsley  and  four  tablespoons  of  capers. 

Fricassed  Turkey — The  remains  of  cold  roast  turkey  are 
cut  into  neat  slices.  Place  the  bones  and  trimmings  in  a  Calo- 
ric kettle  with  a  bunch  of  savory  herbs,  an  onion,  a  little 
lemon  peel,  pepper  and  salt,  and  one  pint  of  water.  Put  on 
the  stove  and  boil  five  minutes.  Remove  to  the  Caloric  for 
two  hours,  using  one  radiator.  Then  strain  and  lay  in  the 
pieces  of  turkey.  When  warmed  through,  beat  the  yolk  of  an 
egg  with  two  tablespoons  of  cream.  Add  slowly  to  the  mix- 
ture, and  when  it  thickens  it  is  ready  to  serve. 

62 


GAME  AND  WILD  FOWL. 

Partridge — Dress  and  wash,  rub  with  salt.  Heat  two 
tablespoons  of  butter  and  brown  the  fowl  on  both  sides  in 
this.  Should  the  butter  become  too  dark,  sprinkle  a  little 
water  over  it.  After  the  partridges  are  brown,  add  several 
tablespoons  of  broth.  Put  open  kettle  into  Caloric  and  use 
both  hot  stones.  If  fowl  is  young  allow  one  hour,  otherwise 
one  and  one  half  cooking. 

Pigeons  Roasted  Hunter's  Style — Rub  three  or  four  pig- 
eons with  salt.  Tie  a  piece  of  bacon  over  breast.  Heat  in 
kettle  two  tablespoons  of  butter  and  brown  the  pigeons  on  all 
sides  (if  necessary  sprinkle  a  little  water  over  the  butter  while 
browning).  Put  the  kettle  into  the  Caloric  using  both  hot 
stones  1^2  hours. 

Pigeons,  Roasted,  Stuffed — Rub  the  pigeons  inside  and 
outside  with  salt  and  let  them  stand  for  half  an  hour.  Make 
a  filling.  (This  recipe  is  for  two  pigeons.)  Stir  one  table- 
spoon of  butter  together  with  one  egg,  add  salt,  pepper,  nut- 
meg, finely  chopped  parsley,  (lemon  peel  if  you  like  it)  and 
three  or  four  tablespoons  of  cracker  crumbs.  Let  this  stand 
for  eight  or  ten  minutes.  Add  milk  enough  to  make  a  light 
dressing.  The  dressing  will  be  improved  by  adding  finely 
chopped  giblets.  Fill  the  pigeon  with  this  dressing.  For  do- 
es 


CALORIC   BOOK   OF   RECIPES. 

ing  this  reach  under  the  skin  at  the  neck  down  to  the  breast 
and  put  in  the  filling  with  a  teaspoon.  Tie  securely  with 
twine.  Heat  butter  in  the  kettle  and  brown  the  pigeons  on  all 
sides.  This  must  be  done  carefully ;  should  the  butter  become 
too  dark  sprinkle  a  little  water  over  it,  this  hinders  the  butter 
from  burning  and  may  be  repeated  a  few  times.  Be  careful  not 
to  prick  the  part  which  is  filled  with  the  dressing.  Put  the 
kettle  into  the  Caloric  using  both  hot  stones  1^4  hours. 

Pigeons  a  la  Venaison — Rub  the  pigeons  with  salt  and 
soak  them  for  24  hours  in  vinegar  and  water  (half  and  half). 
Drain  them  and  tie  slices  of  bacon  all  around  them.  Heat  in  a 
small  kettle  butter  and  brown  pigeons  in  it  on  all  sides.  Then 
add  a  little  vinegar  and  water,  they  were  soaked  in,  one  large 
sliced  onion,  carrot,  bay  leaf,  lemon  peel,  peppercorns,  pinch  of 
sugar.  Mix  some  flour  with  sour  cream  and  stir  this  slowly 
into  the  boiling  gravy.  Put  the  tightly  covered  kettle  into 
the  Caloric  one  hour. 

Pigeons  Cooked  in  Vinegar — Cut  the  pigeons  in  half  and 
salt  them  lightly.  Bring  vinegar  with  onions,  peppercorns, 
and  cloves  to  a  boil.  Into  this  put  the  pigeons  and  let  them 
boil  a  moment.    Time  same  as  in  previous  recipe. 

Fricasseed  Venison — Into  a  sauce  pan  put  one  tablespoon 
of  butter.  Let  it  melt  and  brown.  Slowly  add  one  tablespoon 
of  flour,  stir  until  perfectly  smooth.  Add  to  this  one  table- 
spoon each  of  celery,  onion,  tomato,  and  one  pint  of  stock, 
one  pound  of  venison  steak  cut  in  narrow  strips.  Let  the 
whole  boil  twenty  minutes.  Remove  without  lifting  the  cover 
to  the  Caloric  for  five  or  six  hours,  using  one  radiator.    When 

64 


CALORIC   BOOK   OF   RECIPES. 

ready  to  serve,  season  with  salt,  pepper  and  paprika  and  Wor- 
cester sauce. 

Escalloped  Chicken — Remove  the  meat  from  one  chicken 
well  cooked  and  place  alternately  in  layers  bread  crumbs  and 
mashed  potatoes  and  pour  hot  milk,  one-half  pint  if  neces- 
sary, and  put  into  Caloric  1V2  hours,  using  both  hot  stones. 
This  is  fine. 

German  Fireless  Cookstove's  Household  Fare — Make  a 
noodle  dough  of  three  eggs  and  the  necessary  flour.  Divide 
into  three  or  four  parts  and  roll  out  each  part,  not  too  thin. 
When  dough  is  dried  off,  cut  it  into  strips  a  finger  broad. 
Cut  one  pound  of  beef  filet  or  else  one  pound  of  lean,  tender 
pork  into  cubes.  Chop  coarsely  two  or  three  parsley  roots, 
a  few  yellow  carrots,  one  medium  sized  onion.  Cut  about 
two  ounces  of  bacon  into  little  cubes  and  some  butter  into 
tiny  pieces.  Bring  water  to  a  boil.  Into  this  put  the  noodles, 
with  some  salt,  and  let  them  boil  for  ten  minutes.  Strain  off 
the  water  and  let  them  cool.  Grease  a  kettle  thickly  with 
butter;  into  it  put  a  layer  of  meat,  layer  of  vegetables,  layer 
of  noodles,  etc.,  until  all  is  used  up.  Sprinkle  salt,  paprica, 
a  few  bacon  cubes  and  pieces  of  butter  on  each  layer.  Pour 
one-half  cup  of  water  over  it  and  let  boil  for  five  minutes. 
Put  the  covered  kettle  into  Caloric  with  one  hot  radiator 
underneath.  This  dish  is  very  piquant  and  healthy.  Cook- 
ing time  V/2  hours.  Before  serving  stir  through  very  care- 
fullv. 


05 


FISH. 

Fish  is  a  food  that  may  be  cooked  easily  over  a  blaze,  but 
this  is  for  such  cases  when  one  wishes  to  find  the  meal  ready 
when  arriving  home.  Fish  does  not  become  soft  nor  fall  to 
pieces  by  standing  a  considerable  length  of  time  in  the  Caloric. 

Boiled  Fish — Roll  the  fish  in  cheese  cloth  and  tie  the 
ends.  Lower  into  a  Caloric  kettle  of  boiling  water,  to  which 
has  been  added  the  juice  of  half  a  lemon  and  a  little  salt. 
Boil  five  minutes.  Remove  to  the  Caloric  for  two  or  three 
hours.  Drain  and  unroll  from  the  cloth  on  to  a  platter.  Gar- 
nish with  parsley  and  slices  of  lemon,  and  serve  with  drawn 
butter  sauce. 

Cod  Fish  Balls — Shred  one  cup  of  cod  fish.  Pare  and  cut 
into  cubes  one  pint  of  potatoes.  Put  potatoes  and  cod  fish  in 
kettle  together,  cover  with  boiling  water,  boil  five  minutes. 
Remove  to  Caloric  for  three  hours.  Drain  well,  mash  and  beat 
until  very  light.  Add  two  teaspoons  of  butter,  one  egg 
well  beaten,  one-fourth  saltspoon  of  pepper,  more  salt  if 
needed.    Drop  by  tablespoonfuls  in  hot  fat. 

Escalloped  Salmon — Take  one  can  salmon,  place  in  a  bak- 
ing dish  one  layer  of  salmon,  then  sprinkle  about  one  table- 
spoon of  flour,  small  pieces  of  butter,  dash  of  pepper  and  salt, 


CALORIC   BOOK   OF   RECIPES. 

and  then  another  layer  of  fish  and  so  on  until  the  dish  is 
full,  cover  with  cracker  crumbs  and  heat  and  place  in  Caloric 
about  one  hour  using  hot  radiators.    This  is  very  fine.    Try  it. 

Escalloped  Salmon  No.  2 — Take  one-half  pint  of  milk 
and  thicken  quite  thick,  season  well  with  salt,  pepper  and 
butter  and  place  alternately  a  layer  of  fish,  then  dressing, 
sprinkle  toasted  bread  crumbs  on  top  and  place  in  Caloric 
one  hour  to  bake,  using  both  hot  stones. 

Escalloped  Oysters — Take  one  pint  oysters,  one  quart 
of  milk,  place  on  stove  and  let  come  to  a  boil,  then  thicken  and 
season  well,  then  put  into  Caloric  and  place  small  biscuit  on 
top  and  bake  one-half  hour  with  both  hot  radiators.  This  is 
very  delicious. 

Egg  Sauce  for  Fish — Melt  in  a  sauce  pan  one  heaping 
tablespoon  of  butter.  Blend  with  this  one  tablespoon  of  flour. 
Then  add  gradually  one  cup  of  boiling  water.  Cook,  stirring 
briskly  until  sufficiently  thick.  Add  salt,  pepper  and  paprica 
to  taste.  When  ready  to  serve,  cut  into  the  sauce  one  hard 
boiled  egg. 

Drawn  Butter  Sauce — Melt  three  tablespoons  of  butter; 
add  three  tablespoons  of  flour;  add  slowly  one  and  one-half 
cups  of  hot  water  until  the  sauce  boils.  Season  with  one-half 
teaspoon  of  salt.    Serve  with  fish  or  lobster. 


67 


MIXED  DISHES. 

The  so-called  mixed  dishes,  where  meat  is  cooked  together 
with  vegetables,  potatoes,  etc.,  are  especially  suitable  for  the 
Caloric. 

Veal  Gulash  With  Potatoes — Cut  veal  (from  hind  leg) 
into  cubes,  salt  them  and  sprinkle  1^2  tablespoons  of  flour  over 
them.  Heat  two  tablespoons  of  butter.  To  this  add  (if  de- 
sired one  thinly  sliced  onion  and  pinch  of  paprica,)  and  let 
it  cook  for  a  few  minutes.  Drop  the  meat  in,  also  eight  or 
ten  raw  potatoes  cut  up  in  small  pieces  (  if  potatoes  are  very 
small  leave  them  whole.)  Stir  well.  Place  the  covered  kettle 
into  the  Caloric  one  and  one-fourth  hours. 

Mutton  With  Onions  and  Potatoes — Rub  three  pounds  of 
mutton  chops  with  salt  and  pepper.  Brown  them  in  i1/*  table- 
spoons of  butter.  Then  add  one  large,  sliced  onion,  and  let 
it  cook  until  the  onion  is  yellow.  Cut  into  cubes  eight  or  ten 
raw  potatoes  and  add  these  to  the  meat.  Mix  everything  well 
and  lastly  add  two  tablespoons  of  water  and  let  the  whole 
cook  for  five  minutes.  Place  the  covered  kettle  into  the 
Caloric  one  and  one-half  hours. 

Boiled  Mutton  and  Potatoes — Wash  2.y2  pounds  of  mutton 
from  shoulder  or  leg  and  be  careful  to  remove  all  the  little 

68 


CALORIC   BOOK   OF   RECIPES. 

bone  slivers  that  may  stick  to  it.  Bring  two  quarts  of  water 
to  a  boil,  salt  it  for  ten  minutes.  Add  plenty  of  chopped 
carrots,  celery,  onions,  pinch  of  pepper  and  15  or  18  sliced 
raw  potatoes  and  let  it  boil  a  moment.  Large  bones,  those 
from  which  one  need  not  fear  any  little  bone  splinters,  may  be 
cooked  in  the  soup.  Put  covered  kettle  into  the  Caloric.  Be- 
fore serving,  take  out  the  meat  and  cut  into  slices.  Crush  the 
potatoes  a  little  so  that  the  whole  makes  a  rather  thick  soup. 
1^2  to  1^4  hours. 

Mutton  With  Turnips — Cut  the  turnips  lengthwise  into 
narrow  strips.  Heat  in  kettle  two  or  three  tablespoons  of  fry- 
ings  or  butter,  add  several  teaspoons  of  sugar,  brown  this, 
stirring  it  all  the  while.  Drop  in  the  turnips,  add  salt  and 
one-half  cup  of  stock  (which  may  be  made  of  water  with  meat 
extract)  let  it  boil  a  moment.  Sprinkle  over  it  two  or  three 
tablespoons  of  flour,  stir  thoroughly  and  add  a  little  more  stock 
or  water.  Put  in  the  meat  and  cook  for  ten  minutes.  Place 
covered  kettle  in  Caloric  one  and  one-half  hours. 

Beef  Tenderloin  With  Potatoes — Rub  two  pounds  of  beef- 
tenderloin  with  salt  and  pepper.  Brown  it  in  two  tablespoons 
of  butter.  Add  eight  or  ten  raw  potatoes  which  have  been  cut 
into  little  strips  or  dices,  the  necessary  salt,  stir  up  and  let 
it  cook  for  five  minutes.  Put  tightly  covered  kettle  into  the 
Caloric  one  hour. 

Hungarian  Sauerkraut — Cook  one  small  cup  of  rice  in 
water  until  soft.  One  may  do  this  the  night  before.  Make  a 
paste  out  of  the  rice,  one  pound  of  ground  pork,  one  pound  of 
ground  beef,  one  egg,  one  onion,  (cut  up  fine  and  cooked  in 


CALORIC   BOOK   OF   RECIPES. 

grease)  salt  and  pepper.  Heat  three  tablespoons  of  flour  and 
cook  until  yellow.  Into  this  put  the  sauerkraut,  turn  it  several 
times  and  pour  the  necessary  amount  of  water  over  it.  Put 
the  tightly  covered*  kettle  into  the  Caloric.  After  Ij£  hours, 
take  kettle  out  and  put  it  over  a  blaze.  Heat  the  steatite 
radiator  again.  Make  little  oblong  rolls  from  the  meat  paste. 
Then  spread  out  the  sauerkrout  in  kettle  in  such  a  way  that 
you  can  fold  the  meat  rolls  entirely  within  the  same.  Put  the 
tightly  covered  kettle  into  the  Caloric.  (Second  cooking  time 
one-half  hour.) 

Smoked  Meat  With  Lentils— Wash  and  drain  one  pound 
of  lentils.  Cook  two  tablespoons  of  butter  with  flour  until 
light  yellow.  Stir  it  smooth  with  stock,  which  may  be  made 
of  water  and  meat  extract.  Into  this  put  the  lentils,  with 
one-half  quart  of  water,  salt  and  also  two  or  three  pounds  of 
smoked  meat.  One  may  add  a  little  vinegar,  if  desired.  Put 
the  tightly  covered  kettle  into  the  Caloric  two  hours. 

Smoked  Tongue  or  Corned  Tongue — This  is  prepared 
the  same  as  the  smoked  meat  in  the  previous  number.  Time 
of  cooking,  2$£  hours. 

Chicken  With  Asparagus — Cut  a  young  chicken  into  six 
or  eight  parts  and  salt  these.  Melt  and  cook  until  it  com- 
mences to  bubble  one  tablespoon  of  butter.  Into  this  drop  the 
meat  with  some  pepper,  turn  pieces  once  and  right  away  add 
one-half  cup  of  stock.  When  it  boils,  add  the  tips  of  one 
pound  of  asparagus,  (the  lower  part  can  be  used  for  soup)  let 
boil  for  five  minutes.  Put  the  tightly  covered  kettle  into  the 
Caloric.     Before  serving  add  a  little  flour  mixed  with  sweet 

70 


CALORIC   BOOK   OF   RECIPES. 

milk,  put  kettle  over  blaze  and  let  it  come  to  a  boil.  Cooking* 
time  in  Caloric  ij4  hours. 

Veal  With  Onions,  Paprica,  Potatoes  and  Cfeam— Rub 

two  pounds  of  veal  (from  hind  leg)  with  salt.  Heat  two  table- 
spoons of  butter  in  which  cook  two  large,  thinly  sliced  onions 
and  one-half  teaspoon  paprica  for  a  few  minutes.  The  onions 
must  remain  light  and  soft.  Add  two  tablespoons  of  thick 
sour  cream  and  bring  it  to  a  boil.  Cook  the  meat  in  this  for 
five  minutes  turning  occasionally.  Add  eight  or  ten  raw  pota- 
toes, cut  up  into  cubes,  and  a  little  salt.  Put  the  tightly  cov- 
ered kettle  into  the  Caloric  for  il/\.  hours. 

Veal  With  Vegetable  Oysters — Cook  one  pound  of  vege- 
table oysters  in  salt  water,  and  lay  them  aside.  Melt  two 
tablespoons  of  butter.  Into  this  put  two  pounds  of  veal,  turn 
it  several  times,  but  do  not  brown  it.  Add  one-fourth  quart 
of  water  or  stock,  mixed  with  2l/2  tablespoons  of  flour,  the 
vegetable  oysters  and  let  cook  for  five  minutes.  Put  the  tightly 
covered  kettle  into  the  Caloric  iji  hours. 

Veal  With  Asparagus — This  is  prepared  like  vegetable 
oysters,  except  that  one  boils  the  asparagus  only  fifteen  min- 
utes beforehand.     Cooking  time  in  Caloric  1%  hours. 

An  Old  Fowl  With  Vermicelli — Divide  a  fowl  into  two  or 
four  parts.  Bring  iy2  quarts  of  water  to  a  boil,  into  which  put 
the  meat,  salt  and  vegetables  for  seasoning.  One  may  also  add 
a  little  piece  of  soup  meat  and  some  bones,  let  boil  for  15  min- 
utes. Put  the  tightly  covered  kettle  into  the  Caloric  for  three 
hours.     After  this,  take  out  the  meat,  strain  the  soup,  put  it 

1\ 


CALORIC   BOOK   OF   RECIPES. 

over  the  blaze  again  and  cook  vermicelli  in  it.    Put  meat  back 
into  soup  again  and  keep  hot  in  Caloric. 

Old  Fowl  With  Rice — The  process  is  the  same  as  in  pre- 
vious recipe.  After  cooking  the  rice  in  the  soup,  heat  the 
radiator  for  the  Caloric  again.  Put  soup  with  rice  and  chicken 
back  again  for  45  minutes. 

CJricken  With  Peas — Divide  the  young  chicken  into  six 
or  eight  parts  and  salt  these.  Take  two  handfuls  of  young, 
tender  peas  in  the  pods  and  cut  these  into  diagonal  pieces. 
Heat  slightly  i1/*  tablespoons  of  butter  into  which  put  meat 
and  peas  and  let  cook  a  few  minutes.  Mix  iy2  tablespoons  of 
flour  with  broth  and  pour  this  over  meat.  Put  the  tightly  cov- 
ered kettle  into  Caloric  one  hour. 

Chicken  With  Mushrooms — Is  prepared  the  same  as 
chicken  with  peas.     Cut  the  mushrooms  into  fine  pieces. 

Boiled  Dinner — Place  in  kettle  three  pounds  of  corned 
beef  or  ham.  Cover  with  cold  water.  Let  it  boil  slowly  for 
20  minutes.  Then  add  a  small  head  of  cabbage,  a  few  carrots, 
turnips  and  potatoes.  Boil  five  minutes.  Without  removing 
the  cover,  place  in  the  Caloric  for  four  hours  or  more,  using 
one  radiator. 

Boiled  Beef  Tongue — Wash  the  tongue  thoroughly,  rub 
off  with  salt  and  wash  it  again.  Bring  water,  to  which  have 
been  added  vegetables  and  salt  for  seasoning,  to  a  boil  and  let 
the  tongue  cook  in  it  for  15  minutes.  Put  the  tightly  covered 
kettle  into  Caloric  2,y2  hours.    When  tongue  is  soft,  take  out 

72 


CALORIC   BOOK   OF   RECIPES. 

of  the  liquid  and  remove  the  skin.     It  is  very  good  to  serve 
thinly  sliced  with  any  kind  of  vegetables. 

Beef  Tongue  Boiled  and  Browned — Boil  tongue  as  des- 
cribed in  previous  number.  Skin  and  slice  it  (slice  must  not 
be  too  thin).  Heat  butter  in  a  shallow  spider  and  brown  the 
slices  quickly  on  both  sides  in  it. 

Boiled  Calf's  or  Swine's  Tongue — Put  the  thoroughly 
cleansed  tongue  into  boiling  water  with  salt  and  vegetables 
for  seasoning.  Let  boil  for  10  minutes.  Put  the  tightly  cover- 
ed kettle  into  Caloric  i^  hours.  Use  tongues  the  same  way 
as  beef  tongues. 

Meat  Dumplings.  With  Beans — Chop  one-half  pound  each 
of  beef  and  pork.  Beat  well  together  one  tablespoon  of  butter 
and  one  egg,  add  sliced  onion  cooked  soft  in  butter,  salt, 
pepper,  and  one  cup  of  bread  crumbs  and  mix  well  with  the 
meat.'  Cut  one  and  one-half  pounds  of  young,  green  beans 
into  little  diagonal  pieces.  Heat  in  kettle  two  tablespoons  of 
butter,  put  beans  into  it  with  a  little  salt  and  summer  savory. 
Cook  them  a  few  minutes,  stirring  them  constantly.  Add  some 
stock  and  a  little  vinegar  to  taste.  Sprinkle  two  or  three 
tablespoons  of  flour  over  beans.  After  they  have  boiled  a  few 
minutes,  push  beans  all  into  the  center  of  the  kettle.  Form 
little  oblong  rolls  of  the  dough  and  put  these  all  around  the 
beans.  Let  boil  five  minutes.  Put  covered  kettle  into  Caloric 
with  one  hot  stone  underneath.  (1^2  hours.)  In  serving, 
arrange  dumplings  all  around  the  beans  on  a  platter. 


73 


SOUPS. 

The  foundation  of  all  soups  is  the  juice  or  extract  of  meat, 
poultry,  game,  fish  or  vegetables.  The  bones  of  meat  are 
especially  rich  in  nutriment  that  goes  to  make  up  a  whole- 
some and  palatable  soup.  The  meat  or  bones  for  soup  cost 
but  little  and  by  using  the  Caloric  the  real  expense  of  the  dish, 
the  long  cooking  over  the  fire,  is  done  away  with  and  it  be- 
comes one  of  the  most  economical  as  well  as  nutritious  of 
foods. 

Stock — Take  two  pounds  of  the  hind  shin  of  beef.  Wash 
and  cut  in  small  pieces.  Add  three  quarts  of  cold  water,  six 
whole  cloves,  six  pepper  corns,  one  bay  leaf,  one  sprig  of  pars- 
ley, one  small  onion,  small  piece  of  turnip  and  carrot.  Put  on 
the  stove  and  boil  fifteen  minutes  slowly.  Then  remove  to  the 
Caloric  for  six  or  eight  hours.  Strain  through  a  colander. 
When  cold  remove  every  particle  of  fat.  Use  this  stock  for 
making  different  kinds  of  soup.     It  will  keep  several  days. 

Mutton  Broth — Select  the  neck  for  the  broth;  wash  well 
in  cold  water;  cut  in  pieces  and  put  in  kettle  with  two  quarts 
of  water.  Bring  slowly  to  a  boil,  skim  and  boil  gently  for 
fifteen  minutes.  Add  an  onion,  turnip,  celery,  carrot,  bay  leaf 
and  pepper.  Boil  ten  minutes  longer  with  cover  on ;  then  place 
in  Caloric  without  lifting  cover  and  leave  four  hours  or  more, 

74 


CALORIC   BOOK   OF   RECIPES. 

using  one  radiator.  '  Strain,  season  with  salt  and  pepper. 
Barley  or  rice  can  be  served  with  this  soup  by  adding  four 
tablespoons  of  either  after  skimming  the  scum  off  at  first. 

Chicken  Soup — Save  the  liquor  in  which  a  chicken  has 
been  boiled.  The  following  day  take  the  carcass  and  crack  in 
pieces.  Place  in  kettle  with  liquor  and  add  any  gravy,  dressing 
or  trimmings  that  may  be  left  from  the  fowl.  Add  four  table- 
spoons of  rice  and  bring  slowly  to  a  boil.  Boil  gently  covered 
ten  minutes ;  place  in  the  Caloric  and  leave  four  hours  or  more, 
using  one  radiator.  Strain,  season  with  salt  and  pepper  and 
serve. 

Vegetable  Soup — Take  one  small  onion,  one-half  a  carrot, 
small  piece  of  turnip,  small  bunch  of  celery.  Chop  all  fine,  and 
add  one  cup  of  strained  tomatoes,  il/2  pint  of  stock,  and  one 
cup  of  water.  Boil  for  five  minutes,  and  remove  to  the  Caloric 
for  two  hours,  using  one  radiator.  Season  with  salt,  pepper 
and  paprica  and  serve  without  straining. 

Corn  Soup — Put  one  can  of  corn  in  kettle,  with  one  quart 
of  milk.  Boil  five  minutes.  Remove  to  the  Caloric  for  two 
hours  or  more.  Fry  one  tablespoon  of  chopped  onion  in  three 
tablespoons  of  butter.  Add  two  tablespoons  of  flour  and  cook 
until  smooth.  Strain,  and  pour  on  this.  Season  with  salt, 
pepper  and  paprika.  Put  in  double  boiler  to  keep  hot,  and  just 
before  serving  add  the  yolks  of  two  eggs  well  beaten. 

Puree  Du  Barry — Chop  six  almonds  fine,  add  to  them 
a  pint  of  potatoes  cut  in  small  cubes,  two  tablespoons  of 
onion,  two  tablespoons  of  mashed  rice,  one  teaspoon  of  parsley, 

75 


CALORIC   BOOK   OF   RECIPES. 

one  teaspoon  of  grated  nutmeg.  Place  the  mixture  in  the 
Caloric  kettle.  Thicken  with  one  tablespoon  of  flour.  When 
well  mixed,  add  three  quarts  of  stock.  Boil  five  minutes. 
Without  lifting  the  cover,  remove  to  the  Caloric  for  two  hours. 
Rub  through  a  sieve.  Reheat,  add  a  teaspoon  of  salt,  two 
cups  of  hot  milk  and  serve. 

Turtle  Soup — Thoroughly  clean  the  turtle.  Put  in  kettle 
and  cover  with  cold  water.  Let  it  come  to  a  boil  and  skim. 
In  a  small  bag  tie  one  tablespoon  of  Tythme  Marjory,  and 
sweet  basil;  let  it  boil  with  the  meat  slowly  for  twenty 
minutes.  Remove  to  the  Caloric  for  five  or  six  hours.  Re- 
move meat  from  the  bones,  and  when  cold  cut  in  dice  and 
return  to  the  stock.  Season  with  salt  and  pepper  to  taste. 
Brown  some  flour  in  oven,  blend  with  butter  and  thicken  the 
soup  to  the  consistency  of  cream. 

Boullion — Take  three  pounds  of  lean  beef,  cut  in  cubes, 
two  quarts  of  cold  water,  one-half  small  onion,  two  bay  leaves, 
a  little  celery.  Boil  five  minutes.  Remove  to  the  Caloric  for 
five  or  six  hours.  When  cold  remove  fat.  Before  using  drop 
in  a  little  bag  of  cinnamon  and  cloves.  Season  with  salt  and 
pepper,  and  color  with  a  tablespoon  of  caramel.  Heat  and 
serve. 

Chicken  Jelly  or  Broth — Clean  a  small  chicken,  disjoint 
and  cut  in  small  pieces.  Remove  the  fat.  Break  or  pound  the 
bones.  Dip  the  feet  into  boiling  water,  scald  until  the  skin  and 
nails  will  fall  off.  The  feet  contain  gelatine,  and  when  well 
cleaned  may  be  used  for  jelly.  Cover  the  meat,  feet  and  bones 
with  cold  water.    When  it  comes  to  a  boil,  boil  ten  minutes. 

76 


CALORIC   BOOK   OF   RECIPES. 

Without  lifting  the  cover  ,remove  to  the  Caloric  for  six 
hours,  using  one  hot  radiator.  When  cool,  remove  the 
fat.  Season  with  salt,  pepper  and  lemon  juice.  Add  the 
shell  and  white  of  an  egg.  Put  it  over  tne  fire  and  stir 
well  until  hot.  Let  it  boil  five  minutes.  Skim  and  strain 
through  a  fine  napkin.  Pour  into  small  cups  and  cool,  when 
intended  for  jelly.     Serve  hot,  if  intended  for  broth. 

Green  Pea  Soup — Barely  cover  with  boiling  water  one 
cup  of  fresh  shelled  peas ;  boil  ten  minutes  and  add  two  cups 
of  boiling  milk,  one  teaspoon  of  butter  blended  with  one  of 
flour.  Salt  and  pepper,  cover  and  bring  to  a  boil.  Place  with- 
out lifting  cover,  in  Caloric  and  leave  two  hours  or  more.  Re- 
move from  box,  strain  through  sieve.  Add  one  cup  of  cream 
and  serve. 

Bean  Soup — Wash  and  soak  over  night  one  quart  of  white 
beans.  In  the  morning  drain  and  place  in  a  kettle  with  one 
and  a  half  quart  of  boiling  water,  a  few  bits  of  fat  meat,  lean 
or  salt  pork,  and  one  teaspoon  of  salt.  Boil  gently  for  five 
minutes.  Place  without  lifting  cover  in  Caloric  and  leave  to 
develop  four  hours  without  radiator.  Take  from  box,  strain 
through  fine  sieve  with  one  small  onion  cut  up  in  small  pieces 
and  serve. 

Cream  of  Celery  Soup — Take  three  or  four  heads  of  celery, 
cut  in  small  pieces,  cover  with  cold  water;  bring  slowly  to  a 
boil.  Boil  gently  ten  minutes  covered,  then  without  lifting 
the  cover  place  in  Caloric  and  leave  two  hours.  Take  from 
Caloric  and  drain.  Take  two  tablespoons  of  butter  and  four 
tablespoons  of  flour ;  place  on  the  stove  and  blend  thoroughly. 

77 


CALORIC   BOOK   OF   RECIPES. 

Add  three-fourths  pint  of  cold  milk  and  cook.  Then  add 
drained  celery  water  and  if  stronger  flavor  is  desired,  press 
the  cooked  .celery  through  a  sieve.  Season  with  salt  and 
pepper. 

Cream  Chicken  Soup — Take  two  quarts  of  chicken  stock. 
Add  one  cup  of  chopped  mushrooms,  one  tablespoon  of 
chopped  parsley;  boil  fifteen  minutes  slowly.  Thicken  with  a 
little  flour,  season  with  salt,  pepper  and  paprika,  and  just  be- 
fore serving  add  slowly  one  cup  of  rich  cream. 

Cream  of  Wheat  Soup — Bring  il/2  quarts  of  stock  to  a 
boil.  Add  slowly,  stirring  constantly  one-half  cup  of  cream 
of  wheat  and  let  boil  for  a  few  minutes.  Put  covered  kettle 
into  the  Caloric.  Just  before  serving  you  may  stir  in  a  yolk 
of  an  egg.  This,  however,  is  not  necessary.  Cooking  time 
one  hour. 

Rice  Soup — Bring  to  a  boil  two  quarts  of  stock,  add  three- 
fourths  cup  of  good  rice  and  let  boil  for  five  minutes  (rice 
should  be  washed  in  cold  water  several  times.  It  is  not  neces- 
sary to  scald  good  rice).  Put  the  covered  kettle  into  the 
Caloric  one  hour. 

Rice  Soup  With  Green  Peas — Cut  a  piece  of  bacon  into 
small  cubes,  fry  them  in  a  small  piece  of  butter  until  light 
yellow.  Add  some  chopped  parsley  and  onion,  and  cook  for 
a  few  minutes.  Then  add  half  a  cup  of  fresh  green  peas  and 
half  a  cup  of  washed  rice,  and  il/2  quarts  of  stock  and  let  boil 
for  five  minutes.  Put  the  covered  kettle  into  the  Caloric  one 
hour. 

78 


CALORIC   BOOK   OF   RECIPES. 

Rice  Soup  With  Tomatoes — Take  the  seeds  out  of  sev- 
eral tomatoes  and  stew  them  in  very  little  water  with  one 
sliced  onion.  Rub  them  through  a  colander.  Heat  slightly 
two  tablespoons  of  butter,  put  tomatoes  and  three-fourths  cup 
of  washed  rice  into  this  and  let  it  cook  for  a  few  minutes, 
stirring  all  the  time.  Then  add  iy2  quarts  of  stock.  Let  boil 
five  minutes.    Put  the  covered  kettle  into  the  Caloric  one  hour. 

Asparagus  Soup — Clean  one  pound  of  asparagus  and  cut 
in  half  finger  long  pieces.  Melt  I  to  1/2  tablespoons  of  but- 
ter. When  it  commences  to  bubble  add  three  tablespoons 
of  flour,  stir  and  add  immediately  as  much  stock  as  is  wanted. 
Into  this  put  the  asparagus  and  boil  five  minutes.  Put  the 
covered  kettle  into  the  cooker  iy2  to  1^4  hours.  When  soup 
is  done  stir  in  yolk  of  an  egg.  Little  cubes  of  bread  toasted 
in  butter  put  into  the  soup  when  it  is  served  are  nice. 

Vegetable  Oyster  Soup — Is  prepared  the  same  as  aspar- 
agus soup  in  above  recipe. 

Potato  Soup  With  Curly  Cabbage — Cut  one  slice,  about 
one-third  of  an  inch  thick,  of  bacon  into  cubes,  cut  10  to  12 
raw  potatoes  into  pieces,  cut  up  fine  one  small  head  of  curly 
cabbage,  several  carrots  and  celery.  Bring  two  quarts  of 
water  to  a  boil,  add  the  bacon,  the  cut  vegetables,  the  neces- 
sary salt  and  let  boil  for  five  minutes.  Time  in  Caloric  1*4 
hours. 

Spanish  Soup — Melt  one  tablespoon  of  butter,  put  in 
about  two  ounces  of  bacon  cut  up  in  cubes  and  fry  until  yel- 
low.   Add  a  few  pinches  of  paprica,  salt,  one  chopped  onion, 

79 


CALORIC   BOOK   OF   RECIPES. 

a  little  chopped  parsley,  cup  of  tomatoes,  from  which  skins 
and  seeds  have  been  removed,  a  little  chopped  parsley  root 
and  celery.  Stir  well  and  let  cook  for  five  minutes.  Add 
one-half  pound  each  of  raw  mutton  and  beef,  cut  up  into  cubes, 
and  let  cook  again  for  five  minutes.  One  may  also  add  half 
a  chicken  cut  in  small  pieces.  Then  add  hot  water,  stirring 
constantly.  The  amount  of  hot  water  depends  on  the  quan- 
tity of  soup  one  wants.  Put  covered  kettle  into  Caloric  one 
hour. 

Apple  Soup — Pare  five  or  six  good  mellow  cooking 
apples,  take  out  core  and  cut  them  into  small  pieces.  Bring 
to  a  boil  i]/2  quarts  of  water.  Put  into  this  the  apples,  three- 
fourths  cup  of  washed  rice,  sugar  to  taste,  pinch  of  salt,  piece 
of  lemon  peel  and  cinnamon  bark.  Let  boil  for  five  minutes. 
Put  covered  kettle  into  Caloric  \y2  hours.  When  soup  is  done 
rub  it  through  a  coarse  colander. 

Cream  of  Wheat  Soup  With  Raisins — Bring  to  a  boil 
\y2  quarts  of  water,  into  which  stir  very  slowly  one-half 
cup  of  cream  of  wheat,  add  handful  of  raisins,  piece  of  cin- 
namon bark,  sugar  to  taste,  pinch  of  salt,  one  tablespoon  of 
butter;  let  it  boil  up.  Put  the  covered  kettle  into  the  cooker 
one  hour. 

Soup  of  Rice  and  Milk — Bring  to  a  boil  ij4  quarts  of 
milk,  add  one  cup  of  rice,  piece  of  cinnamon  bark,  sugar 
to  taste,  pinch  of  salt  and  let  it  boil  for  five  minutes.  Put 
the  covered  kettle  into  Caloric  iy2  hours.  If  soup  is  too 
thick  add  a  little  milk  before  serving. 

80 


CALORIC  SPECIALTIES. 

The  following  dishes  are  specialties  of  the  fireless  cook- 
stove  : 

Boiled  Ham — Cover  ham  with  cold  water,  let  it  came  to 
a  boil  and  boil  thirty  minutes.  Add  a  wine  glass  of  sherry,  and 
remove  to  the  Caloric  for  six  or  eight  hours,  using  one  radia- 
tor. Take  from  the  water,  cut  off  the  rind,  stick  whole  cloves 
all  over  and  bake  one-half  hour.  Can  be  served  without 
baking. 

Roasted  Veal  With  Asparagus — Boil  eight  or  ten  stalks 
of  pared  asparagus  in  salt  water  for  15  minutes.  Take  aspar- 
agus out  and  set  it  aside.  Rub  two  pounds  of  veal,  any  kind 
of  a  piece,  with  salt  and  pepper.  Heat  in  kettle  two  table- 
spoons of  butter  and  brown  the  veal  in  it  on  all  sides.  If  butter 
should  become  too  brown,  sprinkle  a  little  water  over  it. 
Put  asparagus  beside  or  all  around  the  meat.  Put  kettle  into 
Caloric  with  one  hot  stone  underneath  and  one  on  top.  \y2 
hours  baking  time.  In  serving,  put  asparagus  around  the 
meat. 

Roasted  Veal,  Pork  or  Lamb  With  Potatoes — Heat  in 
basin  butter.  Into  this  put  the  previously  salted  meat.  Brown 
it,   sprinkle  a  little  water  over  it  from  time  to  time.     Add 

81 


CALORIC   BOOK   OF   RECIPES. 

eight  or  ten  raw,  pared,  whole,  not  too  large  potatoes.  Let 
stew  for  a  few  minutes.  Put  into  Caloric  with  one  hot  stone 
underneath  and  one  on  top.  In  serving  put  potatoes  around 
the  sliced  roast.     Bake  one  and  one-half  to  two  hours. 

Veal  With  Green  Peas  and  Dumplings — Stir  together 
one  tablespoon  of  butter  and  two  eggs.  Add  salt,  two  table- 
spoons of  milk,  and  bread-crumbs  to  make  a  light  dough. 
Put  aside.  Rub  two  pounds  of  veal  with  salt  and  pepper. 
Heat  one  tablespoon  of  butter  in  kettle,  into  which  put  the 
meat,  turn  it  once  and  add  immediately  one  cup  of  stock. 
Stir  three  tablespoons  of  flour  smooth  in  water  and  add  this 
slowly  to  the  liquid.  Let  boil  up.  Shape  little  round  dump- 
lings of  the  paste  you  have  put  aside.  Put  these  into  the 
boiling  liquid.  Sprinkle  one-half  cup  of  green  peas  over  the 
dumplings  and  let  the  whole  boil  a  few  minutes.  Put  the 
covered  kettle  into  Caloric  with  one  hot  stone  underneath. 
Before  serving  slice  the  meat  and  pour  peas  and  dumplings 
.over  it.    i%  hours  cooking  time. 

Veal  Gulash  With  Butter  Dumplings — Stir  well  together 
two  tablespoons  of  butter  and  three  eggs.  Add  salt  and 
enough  flour  to  make  a  light  dough  and  then  set  aside.  Cut  into 
cubes  two  or  three  pounds  of  veal  (from  shoulder,  back  or  hind 
leg).  Sprinkle  salt  and  flour  over  meat.  Melt  two  tablespoons 
of  butter.  Into  this  put  one  large,  very  finely  cut  up  onion 
and  one-half  teaspoon  of  paprica,  cook  for  a  few  minutes. 
Onion  should  stay  white  and  soft.  Add  the  cut  up  meat, 
stir  through  well  and  let  the  juices  draw  out  for  ten  minutes. 
Add  several  tablespoons  of  stock  or  water.    With  a  teaspoon 


CALORIC   BOOK   OF   RECIPES. 

put  little  dumplings  (of  the  dough  that  was  set  aside)  into  the 
liquid  and  let  boil  for  five  minutes.  Put  the  covered  kettle  into 
Caloric  with  one  hot  stone  underneath.  Put  Gulash  and 
dumplings  on  one  platter.     One  hour  cooking  time. 

Veal  (Piquant)  With  Bread  Noodles — Make  a  dough 
of  one  egg  and  the  necessary  flour.  Roll  it  out  not  too  thin. 
After  it  has  dried  cut  it  into  strips,  the  width  of  a  finger. 
Rub  moderately  with  salt  two  or  three  pounds  of  veal  (shoul- 
der piece  or  back).  Heat  in  kettle  il/2  tablespoons  of  butter. 
Put  meat  into  this  and  fry  until  yellow,  turning  it  several 
times.  Add  two  or  three  tablespoons  of  vinegar,  one  teaspoon 
of  capers,  pinch  of  pepper  and  sugar.  Thicken  with  flour 
stirred  up  in  cold  water.  Put  noodles  carefully  on  top  of 
meat  and  let  boil  for  ten  minutes.  Put  covered  kettle  into 
Caloric  with  one  hot  stone  underneath,     (i^  hours.) 

Roasted  Chicken  With  Asparagus — Clean  eight  or  ten 
stalks  of  asparagus,  boil  in  salt  water  for  15  minutes.  Take 
out  of  the  water.  Heat  one  tablespoon  of  butter  in  kettle 
and  brown  chicken  in  this  on  all  sides.  Sprinkle  a  little  water 
over  it  from  time  to  time  to  prevent  the  butter  from  burning. 
Put  asparagus  beside  the  chicken.  Put  kettle  into  Caloric 
with  one  hot  stone  underneath  and  one  on  top.  Bake  for 
iy2  hours. 

Chicken,  Piquant  With  Butter  Dumplings — Prepare  a 
dough  as  directed  in  the  third  last  recipe.  Heat  slightly 
in  kettle  one  tablespoon  of  butter;  into  this  put  the  chicken, 
cut  up  in  two  to  four  parts,  turn  it  several  times  without 
browning  it.    Add  three  or  four  tablespoons  of  vinegar,  a  few 

83 


CALORIC   BOOK   OF   RECIPES. 

capers,  little  piece  of  lemon  peel,  one  sliced  onion,  and  pinch 
of  sugar.  Thicken  with  two  tablespoons  of  flour  stirred  up  in 
water.  With  spoon  put  little  dumplings  (of  the  dough  that 
was  put  aside)  into  the  boiling  gravy.  Let  boil  for  five  min- 
utes. Put  the  covered  kettle  into  Caloric  with  one  hot  stone 
underneath.  (134  hours.)  In  serving,  put  chicken  on  a  plat- 
ter with  dumplings  all  around.  Pour  strained  gravy,  to  which 
has  been  added  some  meat  extract  over  all. 

Mutton  Roasted  in  Browned  Butter — Pare  and  cut  into 
little  long  pieces  five  or  six  white  turnips.  Brown  together 
one  tablespoon  of  butter  and  two  teaspoons  of  sugar.  Put 
turnips  into  this.  Turn  them  a  few  times  and  add  one-half 
cup  of  stock  or  water,  and  salt.  Sprinkle  two  or  three  table- 
spoons of  flour  over  them  and  let  them  boil  up.  Put  aside.  Heat 
one  tablespoon  of  drippings  or  butter.  Put  in  two  pounds  of 
mutton  from  the  leg,  which  has  been  rubbed  with  salt  and  pep- 
per, and  brown  this  on  all  sides.  To  this  add  the  turnips  and  let 
the  whole  boil  for  five  minutes.  Put  the  covered  kettle  into 
Caloric  with  one  hot  stone  underneath.     (Two  hours.) 

Tomato  Sauce  for  Meat — Take  one-half  pint  of  stewed 
and  strained  tomatoes,  one  onion,  one  bay  leaf,  and  a  little 
parsley.  Cook  15  minutes.  Melt  two  tablespoons  of  butter, 
add  two  tablespoons  of  flour,  when  bubbling,  add  tomato 
slowly.  Season  with  one-half  teaspoon  salt,  sprinkle  of  pep- 
per, a  little  paprica.    Cook  until  smooth  and  glossy. 

Mushroom  Sauce — Melt  two  tablespoons  of  butter,  add 
two  tablespoons  of  flour.  When  bubbling,  add  slowly  three- 
fourths  cup  of  milk,  one-fourth  cup  of  mushroom  liquor.    Sea- 

84 


CALORIC   BOOK   OF   RECIPES. 

son  with  salt,  pepper  and  paprica  and  add  one-fourth  cup  of 
chopped  mushrooms.    Heat  and  serve  with  steak. 

White  Sauce — Heat  one  pint  of  milk  in  double  boiler. 
Put  two  tablespoons  of  butter  in  a  sauce  pan  and  stir  until  it 
melts  and  bubbles;  be  careful  not  to  brown  it.  Add  two 
tablespoons  of  flour  and  stir  until  well  mixed.  Pour  in  slowly 
the  milk,  stirring  vigorously  till  perfectly  smooth.  Season 
with  salt,  pepper  and  paprica. 

Omelette — Fry  five  or  six  very  thin  omelettes.  Put  on 
each  a  little  melted  butter,  bread  crumbs  fried  in  butter, 
raisins,  sugar  and  cinnamon.  Roll  up  each  omelette.  Pour 
one-half  cup  of  cream  or  milk  over  them  and  let  them  boil 
carefully  for  a  few  minutes.  Put  basin  into  the  Caloric,  and 
use  one  hot  radiator  underneath  and  crossbar  with  other  hot 
radiator  on  top.     (One  hour.) 

Omelette  With  Apples — Are  prepared  as  described  in 
above  recipe.  Before  rolling  up  the  omelette  put  on  each  one 
sliced  apples  stewed  in  sugar. 

Omelette  Noodles — Bake  very  thin  omelettes  and  cut 
these  into  strips  about  a  finger  broad.  Heat  piece  of  butter 
in  a  basin.  Put  in  strips  of  omelette,  sprinkle  sugar  and  cin- 
namon and  pour  one  cup  of  milk  over  them.  Let  boil  for  a 
minute.  Put  basin  into  the  cooker  with  two  hot  stones.  Time 
three-fourths  to  one  hour. 


85 


CEREALS. 

The  value  of  cereals  as  an  article  of  food  is  admitted  both 
from  the  standpoint  of  economy  and  nutrition.  As  a  matter  of 
fact,  served  with  milk  and  sugar,  they  have  the  same  food 
value  as  meat,  but  up  to  the  present,  however,  the  chief  draw- 
back to  the  more  general  use  of  cereals  is  the  fact  that  they  are 
generally  not  perfectly  cooked.  Almost  without  exception,  the 
directions  accompanying  prepared  cereals  give  too  short  a 
time  for  the  cooking — it  requires  several  hours  to  properly 
cook  most  cereals  and  make  them  digestible.  For  obvious 
reasons,  however,  on  an  ordinary  flame  stove,  it  is  impracti- 
ticable,  and  indeed  almost  impossible,  to  cook  them  the  re- 
quisite length  of  time.  In  this  one  particular,  the  Caloric 
Fireless  Cookstove  is  worth  infinitely  more  than  its  cost. 
The  Caloric  thoroughly  cooks  every  kernel,  rendering  them 
soft  as  jelly,  yet  preserving  each  perfectly  whole.  These  gen- 
eral directions  should  be  observed  in  cooking  cereals,  namely : 

It  is  preferable  to  cook  them  in  a  double  boiler,  that  is  one 
vessel  set  in  boiling  water  in  a  regular  Caloric  vessel ;  salt  the 
water  in  the  inner  vessel,  placing  same  directly  over  the  fire. 
Stir  in  the  cereal  slowly  and  cook  for  five  minutes ;  then  place 
this  vessel  in  the  regular  Caloric  vessel,  which  should  be  well 
filled  with  boiling  water,  and  continue  the  cooking  a  minute 
or  two  covered ;  then  place  the  Caloric  vessel  enclosing  the 

86 


CALORIC   BOOK   OF   RECIPES. 

inner  one,  in  the  Caloric  without  using  a  steatite  radiator  and 
leave  for  four  hours  or  more.  It  is  then  ready  to  serve. 
Cereals  for  breakfast  may  be  prepared  just  before  retiring  and 
left  in  the  Caloric  over  night.  They  will  ordinarily  be  suffi- 
ciently hot  for  serving  for  breakfast,  but  if  not,  they  may  be 
placed  over  the  fir^e  a  minute  or  two,  until  the  water  in  the 
outer  vessel  boils. 

Quaker  Oats — One  small  cup  of  oats,  two  and  one-fourth 
cups  of  boiling  water,  one  teaspoonful  of  salt.  Have  the  salted 
water  boiling  directly  over  the  fire.  Stir  the  cereal  in  slowly 
with  a  fork;  cook  five  minutes.  Then  place  in  boiler  of  hot 
water,  cover,  and  cook  a  minute  or  two.  Place  in  Caloric  and 
leave  four  or  five  hours  or  more.  If  not  sufficiently 
hot  just  before  serving  place  over  fire  till  the  water  boils  and 
the  cereal  is  steaming.    Then  serve  with  cream  and  sugar. 

Rolled  Wheat — One  small  cup  of  wheat,  two  and  a  half 
cups  of  water,  one  teaspoon  of  salt.  Cook  the  same  as 
Quaker  Oats. 

H.  O. — One  small  cup  of  H.  O.,  two  and  one-half  cups 
of  water,  one  teaspoon  of  salt.   Cook  the  same  as  Quaker  Oats. 

Cream  of  Wheat — One  small  cup  of  wheat,  four  and  one- 
half  cups  of  water,  one  and  one-half  teaspoons  of  salt.  Cook 
the  same  as  Quaker  Oats. 

Cornmeal  Mush — One  small  cup  of  meal,  three  and  one- 
half  cups  of  water,  two  teaspoons  of  salt.  Mix  the  meal  first 
with  cold  water  till  smooth,  then  add  boiling  water  and  cook 
the  same  as  Quaker  Oats. 

87 


CALORIC   BOOK   OF   RECIPES. 

Old  Fashioned  Oatmeal — One  small  cup  of  oatmeal,  three 
and  one-half  cups  of  water,  one  and  one-half  teaspoons  of  salt. 
Cook  the  same  as  Quaker  Oats. 

Oatmeal  Gruel — Add  one-half  cup  coarse  oat  meal,  and 
one-half  teaspoon  salt,  to  three  cups  of  boiling  water.  Boil 
five  minutes,  remove  to  the  Caloric  for  six  hours.  Force 
through  a  strainer,  dilute  with  milk  and  cream.  Reheat  and 
serve. 

Rice  Boiled — Take  one  cup  of  washed  rice,  and  four  cups 
of  boiling  water,  add  one-half  teaspoon  of  salt.  Boil  five  min- 
utes and  remove  to  the  Caloric  for  two  hours.  If  cooking 
a  small  quantity,  put  rice  in  smaller  vessel  with  boiling  water 
around  it. 

Rice  Cooked  in  Milk — Bring  to  a  boil  one  quart  of  milk 
into  this  put  iy2  cups  of  washed  rice,  pinch  of  salt,  piece  of 
cinnamon  bark,  sugar  to  taste.  Let  boil  for  five  minutes. 
Put  the  covered  kettle  into  the  Caloric  i^  hours.  Before 
serving,  sprinkle  sugar  and  cinnamon  or  mace  over  the  rice. 

Rice  Cooked  in  Milk  With  Filled  Apples — Cook  one  cup 
of  rice  in  about  three-fourths  quart  of  milk,  without  season- 
ing, as  directed  in  above  recipe.  When  it  is  cooled  off 
add  sugar,  lemon  peel,  pinch  of  salt,  three-fourths  tablespoon 
of  flour,  two  eggs  and,  if  necessary,  a  little  more  milk.  Grease 
a  basin  thick  with  butter  and  put  rice  into  it.  Have  pre- 
pared beforehand  12  to  15  apples,  remove  the  core,  in  such  a 
way  that  apples  stay  whole  at  the  lower  end,  hole  filled  with 
preserved  fruit.     Place  apples  side  by  side  in  the  rice  and 

88 


CALORIC   BOOK   OF   RECIPES. 

sprinkle  sugar  over  them.  Put  the  open  basin  into  Caloric, 
with  one  hot  stone  underneath  and  one"  on  top.  Bake  i1/* 
hours. 

Rice  Cooked  in  Milk  With  Apples,  a  Simpler  Way — Half 
of  the  cooled  of!  rice  mixed  with  the  same  ingredients  as 
given  in  above  recipe  is  put  into  the  basin  greased  with 
butter.  Put  layer  of  sliced  apples,  mixed  with  sugar,  over 
the  rice  and  put  other  half  of  the  rice  over  the  apples.  Bake 
as  directed  in  above  recipe. 

Postum  Cereal — Postum  cereal  is  made  from  wheat,  and 
when  properly  cooked  is  a  most  wholesome  beverage.  It  is 
only  by  using  the  Caloric  that  the  best  results  are 
obtained.  Place  the  cereal  in  a  percolator  or  cheese  cloth  bag. 
For  every  pint  of  water  use  four  heaping  teaspoons  of  cereal. 
Place  cereal  in  kettle,  pour  over  it  the  boiling  water,  boil  five 
minutes  and  remove  to  the  Caloric  for  five  or  six  hours.  If 
used  for  breakfast,  do  the  preliminary  cooking  before  retiring. 
Next  morning  strain  cereal  to  coffee  pot,  and  heat  to  boiling 
point. 

Coffee — For  each  person  use  one  level  tablespoon  of  coffee 
and  one  cup  of  water.  Use  the  Caloric  kettle.  Place  on  the 
stove  with  cold  water,  and  mix  with  coffee  a  little  egg.  Allow 
the  coffee  to  boil  five  minutes,  then  remove  to  the  Caloric  and 
leave  over  night,  or  several  hours.  When  ready  to  serve, 
strain  to  coffee  pot  and  heat  to  boiling  point,  but  do  not  boil. 
Reduce  with  boiling  water  if  too  strong. 


89 


SALADS. 

Celery  Salad — Remove  the  little  roots  from  two  or  three 
celery  bulbs  and  wash  bulbs  very  clean.  Put  them,  with  a 
little  salt,  into  boiling  water  and  let  them  boil  for  five  min- 
utes. Put  the  covered  kettle  into  the  Caloric  i  to  iJ/2  hours. 
When  done  let  them  cool  off  and  scrape  off  skin,  cut  them 
into  slices  into  a  salad  bowl.  Pour  over  them  vinegar,  oil, 
sugar,  salt,  pepper  and  mix  very  carefully. 

Potato  Salad — Boil  potatoes  in  the  Caloric.  When  done 
and  quite  warm  still,  remove  skin  and  slice  them  fine.  Pour 
over  them  vinegar,  oil,  finely  cut  onion,  salt  and  a  pinch  of 
sugar  and  mix  carefully. 

Potato  Salad  With  Bacon — This  is  prepared  as  above 
recipe,  except  that  the  oil  is  omitted.  Instead  of  that,  cut 
some  bacon  into  small  cubes  and  fry  those  writh  a  little  butter 
until  yellow.    Add  this  when  lukewarm  to  the  potatoes. 

Potato  Salad  With  Cucumbers — Slice  warm  potatoes. 
Pare  a  fresh  green  cucumber  and  cut  it  into  very  thin  slices. 
Mix  carefully  with  potatoes.  Make  a  dressing  with  a  finely 
cut  onion,  salt,  pepper,  vinegar,  oil  and  three  or  four  table- 
spoons of  thick  sour  cream.  Mix  this  lightly  with  the  pota- 
toes and  cucumbers.    A  mayonnaise  dressing  is  also  nice. 

90 


CALORIC   BOOK   OF   RECIPES. 

Bean  Salad — Cut  one  pound  of  young  green  beans  into 
little  diagonal  pieces.  Put  them  with  a  little  salt  and  sum- 
mer savory  into  boiling  water.  Let  boil  for  five  minutes. 
Put  the  covered  kettle  into  the  Caloric  i1/*  hours.  When 
beans  have  cooled,  mix  them  with  vinegar,  oil,  salt,  pepper 
and  a  pinch  of  sugar. 

Bean  Salad  Mixed  With  Cucumbers — Prepare  salad  as 
directed  in  above  recipe.  Add  thinly  sliced  fresh,  green 
cucumbers. 

Beet  Salad — Wash  the  beets,  being  careful  not  to  break 
the  skin.  Put  them  into  boiling  water  without  salt  and  let 
them  boil  for  15  minutes.  Put  the  covered  kettle  into  the 
Caloric  two  hours.  When  done  and  still  hot,  remove  and  skin 
them.  Slice  thin,  put  them  into  a  crock,  pour  vinegar  over 
them  to  which  has  been  added  one  teaspoon  annis  seed.  Kept 
in  a  cool  place  they  will  be  good  for  quite  a  while. 

Cauliflower  Salad — Divide  a  large  head  of  cauliflower 
into  little  parts.  Peel  the  lower  part  of  skin  off  the  stems. 
Cook  them  as  described  in  recipe  for  cauliflower  under  veg- 
etables.    Dress  them  like  other  salads. 

Asparagus  Salad — Cut  up  two  pounds  of  asparagus.  Put 
it  into  boiling  water  with  a  little  salt  and  a  pinch  of  sugar.  Let 
boil  for  five  minutes.  Put  the  covered  kettle  into  Caloric  two 
hours.  When  done,  put  the  asparagus  carefully  on  to  a 
platter.     Let  it  become  cold  and  pour  vinegar  and  oil  over  it. 

Red  Cabbage  Salad — Bring  to  a  boil  water  with  vinegar. 
Shave  a  medium  sized  head  of  red  cabbage  very  thin.     Put 

91 


CALORIC       BOOK       OF       RECIPES. 

it  with  a  little  salt  into  the  boiling  vinegar-water  and  let  it 
boil  for  five  minutes.  Put  the  covered  kettle  into  Caloric 
i  to  i^  hours.  When  cold  dress  with  vinegar,  oil,  salt,  pep- 
per and  sugar. 

Nantese  Salad — Peel  three  medium  sized  Spanish  onions, 
scoop  out  a  teaspoonful  of  the  center  of  each  and  put  in  the 
hollow  a  bit  of  butter  sufficient  to  half  fill  it.  Add  a  slight 
seasoning  of  pepper  and  salt,  place  in  a  baking  pan  and  then 
in  Caloric,  using  both  hot  stones  until  they  are  brown.  When 
cold  cut  into  quarters  and  place  on  a  bed  of  watercress.  Skin 
and  bone  six  sardines,  cut  into  halves  and  lay  on  the  pieces 
of  onion.  Pour  over  some  mayonnaise  to  one  cupful  of  which 
one  teaspoonful  of  curry  powder  has  been  added.  Garnish 
with  slices  of  hard  boiled  eggs  and  sprinkle  over  a  mixture 
of  finely  chopped  parsley,  tarragon  and  chervil. 

Asparagus  Salad — Line  a  fancy  border  mold  with  aspic 
jelly  and  ornament  with  quarters  of  hard  boiled  eggs  and 
asparagus  tips;  fill  with  more  jelly.  When  set,  turn  out  and 
fill  the  center  with  boiled  heads  of  asparagus,  pour  over  a 
good  mayonnaise  dressing  and  arrange  round  the  base  slices 
of  tomatoes  that  have  been  seasoned  with  a  little  salad  oil, 
tarragon  vinegar  and  cayenne  pepper. 

Mint  Jelly — Mint  jelly  is  taking  the  place  of  sauce  to 
serve  with  lamb  and  makes  a  pretty  and  dainty  dish.  Break 
enough  leaves  of  tender  mint  to  make  one  cupful  when  press- 
ed ;  cut  or  chop,  cover  with  a  pint  of  boiling  water  and  steep 
for  half  an  hour;  then  strain,  pressing  hard.  Soak  a  half 
package  of  gelatine  in  a  half  cupful  of  cold  water  and  stand 

92 


CALORIC   BOOK   OF   RECIPES. 

over  hot  water  until  dissolved.  Add  to  the  mint  water  one 
tablespoonful  of  powdered  sugar  and  three  tablespoonfuls  of 
lemon  juice  or  vinegar.  Tint  slightly  with  green  coloring 
and  pour  into  wetted  molds,  placing  on  ice  until  firm. 

Fishes,  Meats  and  Their  Appropriate  Sauces — Roast  beef, 
grated  horseradish,  tomato  catsup,  Worcestershire  sauce ;  boil- 
ed mutton,  caper  sauce;  roast  mutton,  stewed  gooseberry; 
roast  lamb,  mint  sauce ;  roast  pork,  apple  sauce ;  roast  turkey, 
cranberry  sauce,  celery  sauce ;  roast  chicken,  plum  or  grape 
catsup,  currant  jelly;  boiled  turkey,  oyster  sauce,  roasted 
venison  or  duck,  black  currant  jelly;  broiled  steak,  mushrooms 
or  fried  onions ;  roast  goose,  stewed  gooseberries,  apple  sauce ; 
broiled  mackerel,  stewed  gooseberries  ;  fried  salmon,  egg  sauce, 
cram  sauce,  stewed  tomatoes ;  boiled  or  baked  fish,  white 
cream  sauce,  old  Zealand  sauce,  drawn  butter  sauce;  boiled 
or  baked  cod,  egg  sauce,  tomato  sauce. 

Beef  Tea — Remove  all  fat  from  one  pound  of  round  steak. 
Cut  in  one-half  inch  cubes,  and  put  in  glass  fruit  jar.  Pour 
one  cup  of  cold  water  over  it  and  let  soak  one-half  hour.  Set 
in  a  Caloric  kettle  of  cold  water  and  heat  gradually.  When 
water  reaches  boiling  point,  remove  to  the  Caloric  five  hours, 
without  using  radiator.  Strain,  heat  over  hot  water,  add  a 
little  salt  and  serve. 


93 


•     PUDDINGS  AND  SAUCES. 

For  the  steamed  puddings,  the  rice  and  the  fruit  pud- 
dings that  require  long  and  slow  cooking,  the  Caloric  is  inval- 
uable. In  no  other  way  can  the  old-fashioned  creamy  rice 
puddings  of  our  grandmothers  be  so  delicately  prepared.  All 
steamed  puddings  must  be  poured  into  a  mold,  placed  in  the 
Caloric  kettle  carefully  and  securely,  so  as  not  to  be  upset. 
Have  the  water  come  at  least  two-thirds  of  the  way  up  the 
mold;  cover  the  kettle  and  steam  over  the  fire  a  few  min- 
utes, having  the  water  boiling  gently.  Then  lift  gently  from 
the  flame  stove,  place  in  the  Caloric  and  leave  several  hours. 
Serve  hot.  Puddings  to  be  baked  should  be  prepared  as  for 
ordinary  cooking,  and  the  pudding  dish  must  be  of  earthen- 
ware. The  pudding  is  heated  for  five  minutes  or  so  over 
the  flame  stove,  and  then  placed  on  one  hot  steatite  radiator, 
and  the  other  hot  radiator  placed  on  top  of  the  pudding  dish. 
Puddings  should  be  baked  in  the  Caloric  for  about  one  hour 
longer  than  would  be  required  in  an  ordinary  oven.  But  if 
left  a  longer  time  they  will  not  brown  or  scorch.  The  Caloric 
is  the  nearest  modern  approach  to  the  old  brick  oven  of  our 
ancestors.  It  gives  just  the  right  finishing  touch  to  the  old- 
time  dishes,  as  New  England  Indian  Pudding,  Boston  brown 
bread,  Boston  baked  beans,  etc. 


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CALORIC   BOOK   OF   RECIPES. 

New  England  Indian  Pudding — Pour  two  quarts  of  sweet 
milk,  scalding  hot,  over  21  even  tablespoons  of  corn  meal, 
moistened  with  molasses.  Let  this  cool  one-half  hour,  then 
add  one  pint  cold  milk,  salt  to  taste.  Place  in  Caloric,  using 
both  hot  radiators,  and  bake  for  four  or  five  hours,  or  until 
it  is  jellied  and  red. 

Boston  Brown  Bread — One  quart  of  sour  milk  or  warm 
water,  one  tablespoon  soda,  one  teaspoon  salt,  one  cup  dark 
molasses,  one  quart  corn  meal,  one  quart  rye  meal  or  graham 
(graham  can  never  give  just  the  right  flavor,  but  it  is  the  best 
one  can  do  in  the  West).  Pour  into  buttered  mold  and,  after 
heating  through,  place  on  hot  steatite  radiator,  with  the  other 
hot  radiator  resting  on  top  of  mold.  Leave  in  Caloric  five  or 
six  hours.  When  brown  bread  was  in  the  making,  great- 
grandmother  always   prepared 

Apple  Coddle — A  pudding  dish  was  filled  with  apples, 
cored,  pared  and  sliced,  over  them  was  spread  a  thin  layer 
of  brown  bread  batter.  This  was  put  into  the  brick  oven 
to  bake  very  slowly,  until  the  apples  were  red.  When  the 
pudding  was  removed  from  the  oven  the  brown  bread  crust 
was  chopped  down  into  the  apple,  and  eaten  with  cream  and 
cheese.  This  is  a  favorite  with  children.  It  has  such  a  nutty 
flavor.  Instead  of  placing  in  the  brick -oven,  place,  after 
heating  through,  on  the  hot  radiator,  with  the  other  hot  radia- 
tor resting  on  the  top  of  the  pudding  dish,  and  leave  in  the 
Caloric  about  three  hours. 

Brown  Bread  Toast — This  is  a  delectable  dish  not  used 
to  any  extent  in  the  west.    Place  a  whole  loaf  of  brown  bread 

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CALORIC       BOOK       OF       RECIPES. 

to  toast  before  the  fire.  Heat  milk,  butter  and  salt  as  for 
ordinary  cream  toast.  When  the  end  of  the  loaf  is  toasted, 
cut  off  the  thin  skin  of  toasted  bread  and  put  into  the  hot 
milk.  Again  place  the  loaf  before  the  fire,  and  continue  to 
remove  the  thin  layers  of  toast  until  you  have  enough  to  sat- 
isfy the  demands  of  your  family.  The  process  can  be  has- 
tened by  placing  several  half  loaves  on  the  toaster  at  once. 
It  is  related  that,  once  upon  a  time,  a  little  girl  of  the  fam- 
ily called  out  to  the  hired  man :  "Oh,  John !  what  do  you 
'spose  we  are  going  to  have  for  breakfast?"  <rVittles,  I  ex- 
pect," was  the  gruff  reply.  "No  siree,"  said  the  little  maid, 
"brown  bread  toast." 

Rice  Pudding — For  small  pudding,  beat  one  egg,  and  add 
two  cups  of  cold  boiled  rice,  one  cup  of  milk,  two  tablespoons 
of  sugar,  a  quarter  of  a  cup  of  stoned  raisins.  Place  in  small 
vessel  with  boiling  water  around.  Let  it  boil  five  minutes  on 
the  stove  without  lifting  the  cover.  Place  in  the  Caloric 
for  one  hour  or  longer.     Serve  with  hard  sauce. 

Rice  Pudding,  No.  2 — Place  on  stove  three  cups  water; 
let  come  to  boil,  add  one-half  teaspoon  salt,  then  add  1^2 
cups  rice.  Do  not  stir,  put  in  double  boiler  for  ten  minutes, 
then  place  in  Caloric  for  three  hours.  This  will  be  found  de- 
licious to  be  eaten  with  cream  and  sugar. 

Rice  Pudding,  No.  3 — After  rice  is  cooked  in  Caloric  as 
in  No.  2,  beat  three  eggs  thoroughly,  stir  in  rice  and  add  one 
cup  sugar,  piece  of  butter  size  of  walnut,  season  with  nutmeg, 
add  milk  sufficient  to  thin,  re-stir  and  heat,  then  place  in 
Caloric  about  1^2  hours.    This  is  very  fine. 

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CALORIC   BOOK   OF   RECIPES. 

Chocolate  Pudding — Cream  one  egg  with  one-half  cup  of 
sugar.  Add  one-half  cup  of  milk  and  two  teaspoons  of  baking 
powder,  and  flour  to  make  as  stiff  as  cake.  Melt  i1/*  squares 
of  chocolate  with  two  tablespoons  of  butter.  Stir  into  cake. 
Place  in  pudding  dish.  Set  in  kettle  of  hot  water.  Let  it  boil 
for  30  minutes,  remove  to  the  Caloric  for  two  hours  or  longer. 
Serve  with  a  clear  sauce  flavored  with  vanilla.  In  the  sum- 
mer fresh  berries  can  be  used  instead  of  chocolate. 

Apple  Tapioca  Pudding — Pick  over  and  wash  three- 
fourths  of  a  cup  of  pearl  tapioca.  Pour  three  cups  of  boiling 
water  over  it.  Boil  five  minutes  and  remove  to  the  Caloric 
for  two  hours.  Core,  and  pare  seven  apples.  Put  them  in  a 
round  baking  dish,  and  fill  the  cores  with  sugar  and  lemon 
juice.  Pour  the  tapioca  over  them  and  bake  until  the  apples 
are  soft.    Serve  cold  with  whipped  cream  and  sugar. 

Date  Pudding — Take  one-half  pound  of  dates,  stone  them 
and  add  three-fourths  cup  of  sugar  and  one  cup  of  boiling 
water.  Cook  to  a  paste,  add  more  water  if  needed.  When 
cool,  add  two  cups  of  cold  boiled  rice.  Beat  together  with 
fork,  and  serve  with  whipped  cream.  Figs  can  be  used  in- 
stead of  dates. 

Steamed  Plum  Pudding — Crum  two  cups  of  bread  fine 
and  dry;  add  one  cup  of  sugar,  one  cup  of  flour,'  one-half 
cup  of  molasses,  one  cup  of  milk,  one-half  cup  of  suet,  one 
cup  of  seeded  raisins,  chopped,  one  cup  of  currants  washed 
and  dried,  quarter  pound  of  citron  sliced,  one  ounce  of  can- 
died orange  peel  minced,  one-half  teaspoon  of  mace  and  cin- 

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CALORIC       BOOK       OF       RECIPES. 

namon,  one  small  teaspoon  of  soda  dissolved  in  a  little  hot 
water.  Mix  with  the  milk  and  add  three  eggs  beaten  light. 
Dredge  the  fruit  well  with  flour  and  put  in  last.  Beat  hard 
and  pour  into  buttered  mold  or  pudding  dish.  Steam  over 
the  fire  one  hour  and  place  in  Caloric  without  removing  cover 
and  leave  five  hours.  When  ready  to  serve,  turn  out  and 
pour  brandy  over  and  light.    Serve  with  liquid  or  hard  sauce. 

Steamed  Brown  Pudding — Beat  one  egg  well ;  add  two 
tablespoons  of  melted  butter,  two  tablespoons  of  sugar  and 
one-half  cup  of  molasses.  Dissolve  one  teaspoon  of  soda  in 
one  tablespoon  of  hot  water;  then  add  il/2  cups  of  sifted 
flour  and  one-half  cup  of  boiling  water.  Put  into  greased 
mold  or  pudding  dish,  and  place  in  kettle  of  boiling  water 
and  steam  30  minutes  with  cover  on.  Remove  to  Caloric 
without  lifting  cover  and  leave  three  hours.  Serve  hot  with 
the  following  sauce:  One-half  pint  of  whipped  cream,  into 
which  beat  the  yolks  of  two  eggs  and  one  cup  of  fruit  sugar. 
This  pudding  can  be  kept  several  days  and  warmed  by  steam- 
ing just  before  serving. 

Fresh  Fruit  Pudding — Cream  one-quarter  cup  of  butter, 
add  one-half  cup  of  sugar  and  the  yolk  of  one  beaten  egg. 
Clean  and  dredge  in  flour  two  cups  of  fresh  fruit — currants, 
cherries,  gooseberries  or  raspberries — and  have  them  dry.  Now 
add  to  the  sugar  and  butter  mixture,  a  little  at  a  time,  alter- 
nately, one  cup  of  milk  and  two  cups  of  flour.  Two  scant 
teaspoons  of  baking  powder  and  one-half  teaspoon  of  salt 
should  have  been  sifted  with  the  flour.  Now  fold  in  the  egg 
white,  turn  into  a  buttered  mold  and  put  cover  on  very  tight, 

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CALORIC   BOOK   OF   RECIPES. 

and  plunge  into  boiling  water  in  bottom  of  kettle.  Put  on 
cover  and  let  boil  about  ten  minutes,  then  put  into  Calorie 
for  four  or  six  hours.  When  serving  the  pudding,  pass  a 
cold  boiled  custard  or  a  hot  sauce  if  the  day  be  chilly. 

Raspberry  Pudding — To  three  cups  of  milk  add  three 
eggs  beaten  well ;  four  cups  of  flour  or  enough  to  make  a  good 
batter.  Mix  two  teaspoons  of  baking  powder  with  the  flour 
and  a  pinch  of  salt.  Stir  into  milk  and  eggs  and  then  add 
three  cups  of  berries  well  dredged  with  flour.  Turn  into  a 
greased  mold  or  pudding  dish ;  place  in  a  kettle  of  boiling 
water  and  steam  30  minutes.  Then  place  in  Caloric  and  leave 
three  hours.     Serve  with  hard  sauce. 

Cup  Custard — Take  three  cups  of  rich  milk  and  heat 
without  scalding;  add  three  small  tablespoons  of  brown  sugar 
and  a  pinch  of  salt.  Beat  well  one  large  or  two  small  eggs. 
Pour  milk  on  to  egg  and  beat.  Pour  into  custard  cups  and 
grate  a  little  nutmeg  on  top  of  each  cup.  Place  in  a  Caloric 
kettle  of  warm  water.  Bring  slowly  to  a  boil  and  boil  gently 
ten  minutes.  Then  place  in  Caloric  without  lifting  cover  and 
leave  three  hours.    Then  place  on  ice  to  set. 

Brown  Betty — Take  two  cupfuls  of  tart  apples  peeled, 
cored  and  minced,  and  mix  with  iy2  cups  of  fine  bread  crumbs. 
Add  three  eggs  beaten  light,  one-half  teaspoon  of  mace  and  of 
cinnamon.  Turn  into  a  buttered  mold  or  pudding  dish.  Place 
in  a  Caloric  kettle  of  hot  water  and  steam  20  minutes  over 
the  fire.  Then  place  in  Caloric  and  leave  three  hours.  Serve 
with  liquid  sauce. 

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CALORIC   BOOK   OF   RECIPES. 

Cabinet  Pudding — Take  two  cups  of  stale  cake  and  crum- 
ble. Beat  two  eggs  light  and  add  two  cups  of  milk,  two 
tablespoons  of  white  sugar,  one  teaspoon  of  vanilla  and  one 
saltspoon  of  salt.  Cleanse  two  tablespoons  of  currants;  add 
two  tablespoons  of  sultana  raisins  and  cut  two  tablespoons  of 
citron  into  shreds.  Grease  the  pudding  dish  or  mold  and  fill 
with  alternating  layers  of  fruit  and  crumbled  cake.  Moisten 
each  layer  of  cake  with  milk  and  egg.  If  the  pudding  still 
seems  dry,  add  a  little  more  milk.  Place  in  kettle  of  water 
and  steam  over  the  fire  five  minutes.  Place  in  Caloric  with- 
out lifting  cover  and  leave  two  or  three  hours. 

Custard  Sauce — Two  cups  of  milk  scalded,  pour  upon 
one  cup  of  powdered  sugar ;  add  the  yolks  of  two  eggs  beaten 
light.  Season  with  nutmeg,  and  cinnamon,  and  stir  till  slight- 
ly thick.  Remove  from  fire  and  whip  in  the  beaten  whites. 
Set  in  boiling  water  to  keep  warm  and  just  before  serving  add 
one  teaspoon  of  vanilla. 

Chocolate  Bread  Pudding — Soak  two  cups  of  bread 
crumbs  in  four  cups  of  scalded  milk  for  one-half  hour.  Melt 
two  squares  of  bakers  chocolate  over  hot  water.  When  melted 
add  enough  of  the  milk  taken  from  the  bread  to  make  of  a 
consistency  to  pour.  Add  to  the  bread  two-thirds  cup  of 
sugar,  the  chocolate,  one-fourth  teaspoon  of  salt,  one  tea- 
spoon of  vanilla  and  two  slightly  beaten  eggs.  Turn  into 
a  buttered  pudding  dish.  Stand  in  a  kettle  of  hot  water  and 
boil  ten  minutes;  without  lifting  the  cover  remove  to  the 
Caloric  for  three  hours  or  more.  Serve  with  whipped  cream 
or  hard  sauce. 

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CALORIC   BOOK   OF   RECIPES. 

Old  Fashioned  Rice  Pudding — Wash  one-third  cup  of  rice 
and  put  into  a  dish  with  one  quart  of  milk,  one-third  cup  of 
sugar,  one-half  teaspoon  of  salt,  one  tablespoon  of  butter, 
grated  rind  of  one  lemon.  Pour  in  pudding  dish  and  place  in 
kettle  of  hot  water.  Let  the  water  boil  ten  minutes,  and 
without  lifting  the  cover  remove  to  the  Caloric  for  three  or 
more  hours. 

Fig  Pudding— Mix  together  one  cup  of  molasses,  one  cup 
of  chopped  suet  one  pint  of  chopped  figs  one  teaspoon 
of  cinnamon,  one-half  teaspoon  of  nutmeg.  Dissolve  one  tea- 
spoon of  soda  in  a  little  hot  water,  add  one  cup  of  milk.  Beat 
two  eggs  light  and  stir  into  the  mixture.  Add  two  and  one- 
fourth  cups  of  flour.  Beat  all  thoroughly.  Fill  well  buttered 
mold  three-fourths  full,  place  in  Caloric  kettle  with  boiling 
water  around  and  steam  30  minutes.  Then  remove  to  the 
Caloric  for  five  hours  or  more.     Serve  with  wine  sauce. 

Apple  Roll — Make  a  crust  of  two  cups  of  flour,  one-half 
cup  of  milk,  one  teaspoon  of  baking  powder,  a  pinch  of  salt, 
one  level  teaspoon  of  butter,  and  one  egg  well  beaten.  Roll 
out  very  thin  and  cover  with  thin  slices  of  apples.  Make 
into  a  roll  and  place  in  a  pudding  dish.  Set  in  boiling  water 
in  the  Caloric  kettle.  Steam  on  the  stove  for  ten  minutes. 
Then  remove  to  the  Caloric  for  three  or  more  hours,  using  one 
hot  radiator.    Serve  with  sweetened  milk. 

Sweet  Pudding  of  Milk  Rolls — Cut  up  five  to  six  milk 
rolls.  Pour  one-half  pint  of  milk  over  them  and  let  them  soak 
for  one-half  hour.  Cream  together  two  tablespoons  of  butter, 
three  tablespoons  of  sugar  and  yolks  of  four  eggs.     Add  this 

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CALORIC   BOOK   OF   RECIPES. 

with  some  grated  rind  of  lemon  and  a  handful  of  dried  cur- 
rants to  the  soaked  rolls.  Fold  in  lightly  the  beaten  whites 
of  the  four  eggs.  One  may  also  add  a  little  baking  powder. 
Put  batter  into  pudding  form  and  boil  on  stove  for  15  min- 
utes in  kettle  with  boiling  water.  Put  covered  kettle  into 
Caloric  two  hours.  Hard  or  any  other  kind  of  sauce  may  be 
used. 

Vanilla  Pudding — Blanch  and  chop  five  ounces  of  al- 
monds. Cream  together  three-fourths  cup  of  sugar  and  yolks 
of  six  eggs,  add  three  tablespoons  of  biscuit  crumbs,  one 
tablespoon  melted  butter,  one  package  of  vanilla  sugar,  and 
the  almonds.  Mix  well.  Fold  in  the  beaten  whites  of  the 
six  eggs,  add  one-half  teaspoon  baking  powder.  Fill  into 
pudding  form  and  boil  for  15  minutes  on  stove  in  kettle  with 
boiling  water.    Put  covered  kettle  into  Caloric  two  hours. 

Lemon  Pudding — Is  prepared  the  same  as  vanilla  pud- 
ding. Omit  vanilla  and  use  grated  rind  and  juice  of  one-half 
lemon  instead. 

Chocolate  Pudding,  No.  2 — Ingredients  are  the  same  as 
in  recipe  for  vanilla  pudding.  Omit  vanilla  and  use  one-fifth 
pound  of  grated  chocolate  instead. 

Chocolate  Pudding,  No.  3 — Melt  one-half  cup  of  butter 
and  stir  in  as  much  flour  as  butter  will  take  up.  Cook  to- 
gether until  light  yellow.  Add  five  ounces  of  grated  choco- 
late and  stir  well.  Bring  to  a  boil  scant  half  pint  of  sweet 
cream,  stir  this  slowly  into  the  butter,  flour,  etc.,  and  cook 
together  until  thick.       Put  it  into  a  dish  and  let  cool  off. 

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CALORIC   BOOK   OF   RECIPES. 

When  cold,  stir  in  yolks  of  five  eggs  and  three-fourths  cup 
of  sugar.  Fold  in  the  beaten  whites  of  the  five  eggs.  Fill 
into  pudding  form  and  boil  for  15  minutes  on  stove  in  kettle 
with  boiling  water.    Put  covered  kettle  into  Caloric  two  hours. 

Almond  Pudding — Beat  together  light  five  whole  eggs 
with  two-thirds  cup  of  sugar,  add  three  tablespoons  of  bread 
crumbs  (which  have  previously  been  moistened  with  water), 
four  ounces  of  chopped  almonds,  il/2  ounces  of  finely  cut 
citron  and  stir  for  15  minutes.  Then  add  one-half  teaspoon 
of  baking  powder.  Fill  into  pudding  form  and  boil  for  15 
minutes  on  stove  in  kettle  with  boiling  water.  Put  covered 
kettle  into  Caloric  two  hours.    Hard  or  soft  sauce. 

Fine  English  Pudding,  No.  1 — Grate  off  crust  from  six 
or  seven  stale  milk  rolls,  and  soak  these  in  cold  milk  for  half 
an  hour.  Wring  them  out.  Cream  together  three  tablespoons 
of  butter  and  yolks  of  four  eggs,  and  add  this  to  the  soaked 
rolls.  Add  also  20  to  30  blanched  and  chopped  almonds,  piece 
of  citron  cut  up  fine,  a  little  grated  rind  of  lemon,  a  handful 
of  currants  and  raisins,  three  or  four  tablespoons  of  sugar  and 
mix  well.  Fold  in  the  beaten  whites  of  the  four  eggs  and  fill 
batter  quickly  into  a  pudding  dish.  Proceed  as  directed  in 
above  recipe. 

English  Pudding,  Different  Way,  No.  2 — Chop  one-fifth 
pound  of  suet  very  fine,  mix  and  rub  well  with  one-half  cup 
of  sifted  flour  (good  measure).  Add  one-third  cup  of  gran- 
ulated sugar,  two  eggs,  two  tablespoons  sweet  cream,  one 
tablespoon   rum   and   mix   well.     Also   add   a   little   nutmeg, 

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CALORIC   BOOK   OF   RECIPES. 

pinch  of  cloves  and  cinnamon,  a  little  salt,  two  ounces  of 
currants,  two  ounces  of  raisins  and  blanched,  chopped  al- 
monds, piece  of  finely  cut  up  citron  and  three  or  four  very 
finely  cut  up  apples.  When  mixed  well  put  into  pudding  form 
and  boil  for  15  minutes  on  stove  in  a  kettle-  with  boiling 
water.  Put  covered  kettle  into  Caloric  two  to  three  hours. 
Serve  hard  or  liquid  sauce. 

Rice  Pudding,  German — Boil  one-half  pound  of  rice  soft 
in  one  quart  of  milk.  (This  may  be  done  the  night  before 
it  is  wanted  or  early  in  the  morning.)  Beat  together  two 
tablespoons  of  butter  and  yolks  of  four  eggs.  Add  this  with 
sugar  to  taste,  pinch  of  salt,  some  grated  rind  of  lemon  and 
cinnamon  to  the  rice  and  mix  well.  Add  one-half  teaspoon 
of  baking  powder  and  the  beaten  whites  of  the  four  eggs. 
Put  into  pudding  form  and  boil  this  on  stove  for  15  minutes 
in  a  kettle  with  boiling  water.  Put  covered  kettle  into  Caloric 
two  hours.     Serve  vanilla  or  wine  sauce  with  this  pudding. 

Rice  Pudding  With  Apples — Is  prepared  the  same  as  des- 
cribed in  above  recipe.    Stir  in  five  or  six  very  tender  apples. 

Rice  Pudding  With  Cherries — Prepared  as  directed  in 
first  recipe  for  German  rice  pudding,  adding  one  pound  of 
large  red  cherries. 

Cream  of  Wheat  Pudding — Stir  into  one  pint  of  boiling 
milk  very  slowly  one  cup  of  cream  of  wheat,  add  two  or 
three  tablespoons  of  butter  and  boil  five  minutes.  When 
cream  of  wheat  has  cooled  off  add  yolks  of  four  eggs,  two 
ounces  of  chopped  almonds,  four  tablespoons  of  sugar,  a  lit- 

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CALORIC   BOOK   OF   RECIPES. 

tie  vanilla,  and  grated  rind  of  lemon.  Fold  in  the  beaten 
whites  of  the  four  eggs  and  add  a  little  baking  powder.  Put 
into  pudding  form  and  boil  for  15  minutes  on  stove  in  a  kettle 
with  boiling  water.    Put  covered  kettle  into  Caloric  two  hours. 

Cream  of  Wheat  Pudding  With  Raisins,  No.  2 — Is  pre- 
pared same  as  directed  in  above  recipe,  adding  handful  of 
currants  and  raisins. 

Cream  of  Wheat  Pudding  With  Apples — Is  prepared  as 
directed  in  first  recipe  for  cream  of  wheat  pudding.  Add 
four  or  five  finely  cut  up  tender  apples.  Fruit  or  wine  sauce 
is  nice  with  cream  of  wheat  puddings. 

Biscuit  Pudding — Beat  well  three  whole  eggs,  two  yolks 
and  three-fourths  cup  of  sugar.  Add  one  scant  cup  of  flour, 
grated  rind  of  lemon  and  the  beaten  whites  of  the  two  eggs 
and  one-half  teaspoon  baking  powder.  Put  dish  into  Caloric 
cooker.  Use  both  hot  stones  according  to  directions.  Baking 
time  iy>  hours. 

Calf's  Sweetbread  Pudding — Boil  sweetbread  in  salt  water 
for  a  few  minutes.  Put  on  platter,  let  cool  and  cut  it  into 
pieces  size  of  a  nut.  Grate  off  the  crust  from  six  milk  rolls 
and  let  these  soak  in  milk  for  half  an  hour.  Wring  them  out 
well.  Cream  one-fifth  pound  of  butter,  add  gradually  to  this 
six  yolks  of  eggs,  salt,  the  soaked  bread  and  the  sweetbread. 
(If  you  choose,  you  may  also  add  a  few  very  thinly  sliced 
mushrooms.)  Fold  in  the  whipped  whites  of  egg.  Put  bat- 
ter into  form.  Boil  for  15  minutes  over  blaze,  in  kettle  with 
boiling  water.     Put  covered  kettle  into  Caloric  two  hours. 

105 


CALORIC   BOOK   OF   RECIPES. 

Serve  butter  gravy  with   one   teaspoon   of  chopped   parsley 
with  this  pudding. 

Spinach  Pudding — Wash  one-half  pound  of  spinach  and 
put  it  into  boiling  water.  Boil  a  few  minutes.  Strain  off  the 
water.  Pour  cold  water  over  spinach  and  wring  it  out  and 
chop  it.  Have  three  large  thick  slices  of  bread  soaked  in 
milk.  Wring  these  out  and  add  to  the  spinach.  Add  also 
chopped  meat  remnants,  one  small  onion,  cut  up  and  stewed 
in  butter  or  fat,  and  a  little  chopped  parsley.  Beat  to  a  foam 
four  yolks  of  eggs  with  three  tablespoons  of  butter,  and  add 
to  the  paste.  Also  salt,  pepper  and  a  little  nutmeg.  Stir  well. 
Fold  in  the  beaten  whites  of  the  four  eggs.  Put  batter  into 
form  and  boil  this  on  stove  in  kettle  with  boiling  water  for 
15  minutes.    Put  the  covered  kettle  into  Caloric  2^  hours. 

Asparagus  Pudding — Clean  one  pound  of  asparagus  and 
cut  it  in  very  small  pieces.  Do  not  use  the  bottom  ends. 
Cream  two  tablespoons  of  butter,  add  gradually  four  yolks 
of  eggs,  one  cup  of  flour  and  stir  well.  Add  one-fifth  pound 
chopped  ham,  salt,  pepper,  and  milk  enough  to  make  a  light 
dough.  Fold  in  the  whipped  whites  of  four  eggs  and  pieces 
of  asparagus.  Put  batter  into  pudding  form  and  boil  on  stove 
for  15  minutes  in  a  kettle  with  boiling  water.  Put  covered 
kettle  into  Caloric.  When  pudding  is  done  and  turned  out 
on  platter,  pour  melted  butter  over  it.  Very  nice  served  with 
lettuce  or  cucumber  salad. 

Pudding  of  Mixed  Meats — Grind  one-half  pound  each 
of  beef,  veal  and  pork.  Beat  two  tablespoons  of  butter  with 
the  yolks  of  four  eggs  until  foamy.     Add  four  tablespoons 

106 


CALORIC   BOOK   OF   RECIPES. 

of  crumbs,  the  ground  meat,  chopped  parsley,  salt,  pepper 
and  nutmeg  (if  you  choose),  mix  well.  Fold  in  the  whipped 
whites  of  four  eggs.  Put  batter  into  form  and  boil  this  for 
15  minutes  on  stove  in  a  kettle  with  boiling  water.  Put  the 
covered  kettle  into  Caloric  2J/2  hours.  Nice  served  with 
potato  salad  or  lettuce. 

Fish  Pudding,  English  Way — Remove  bones  and  skin 
from  about  two  pounds  of  haddock,  chop  meat  fine.  Beat  two 
tablespoons  of  butter  with  yolks  of  four  eggs  until  foamy. 
To  this  add:  Three  thick  slices  of  bread  previously  soaked 
and  wrung  out  of  milk,  one  thinly  sliced  onion  stewed  in 
butter,  a  scant  half  pint  of  milk,  salt,  pepper,  nutmeg.  Fold 
in  the  whipped  whites  of  the  four  eggs  and  the  chopped  fish. 
Put  into  pudding  form  and  boil  on  stove  for  15  minutes  in 
a  kettle  with  boiling  water.    Then  place  in  Caloric  two  hours. 

Simple  Bread  Pudding — Cut  fine  six  or  seven  large,  thick 
slices  of  stale  bread.  Pour  cold  milk  over  this  and  soak  for 
half  an  hour.  Cream  two  tablespoons  of  butter,  to  which  add 
gradually  three  whole  eggs,  salt,  pepper  and  some  chopped 
parsley.  Crush  soaked  bread  well  with  spoon.  Add  these 
to  the  butter  and  eggs  and  stir  well.  Lastly,  add  one  tea- 
spoon of  baking  powder.  Place  in  pudding  dish  and  proceed 
as  was  directed  in  previous  recipes.  (Two  hours  cooking 
time.)  This  pudding  may  be  served  with  any  sauces,  or 
dressing . 

Fine  Bread  Pudding — Cream  two  tablespoons  of  butter. 
Add  gradually  the  yolks  of  four  eggs  and  stir  well,  then  five 
or  six  tablespoons  of  bread  crumbs,  one  teaspoon  chopped 

107 


CALORIC   BOOK   OF   RECIPES. 

parsley,  salt  and  nutmeg  (if  one  chooses).  Mix  well.  Fold 
in  the  whipped  whites  of  the  four  eggs  and  one-half  teaspoon 
baking  powder.  Put  batter  into  pudding  dish  and  boil  in 
kettle  with  boiling  water  on  stove  for  15  minutes,  {i1/*  hours 
in  Caloric.) 

Macaroni  Pudding— Break  one-half  pound  of  macaroni 
into  small  pieces,  boil  in  salt  water  until  tender,  then  run  cold 
water  over  until  cold,  drain  in  a  colander.  Melt  scant  one- 
fourth  pound  of  butter  to  which  add  three  tablespoons  of 
flour  and  a  little  chopped  onion,  let  roast  until  light  yellow, 
and  then  stir  smooth  with  one-half  pint  milk.  Add  four  whole 
eggs,  salt,  pepper,  a  little  nutmeg  and  the  macaroni.  Fill 
pudding  form  and  boil  for  15  minutes  in  kettle  with  boiling 
water  on  a  stove.    Put  covered  kettle  into  Caloric  ij4  hours. 

Pudding  of  Noodles — Make  a  noodle  dough  of  two  eggs 
and  the  necessary  flour.  After  it  has  dried,  cut  the  noodles 
into  narrow  strips  and  cook  them  in  one  pint  of  milk  for  10 
minutes.  Let  them  cool  off.  Beat  two  tablespoons  of  butter 
with  three  yolks  until  foamy,  add  this  to  noodles  with  some 
salt  and  mix  well.  Fold  in  the  whipped  whites  of  the  three 
eggs-    Proceed  as  directed  in  above  recipe. 

Hungarian  Pudding — Make  a  dough  of  scant  one  cup 
of  flour,  scant  half  cup  of  butter  and  half  a  cup  of  sugar.  Put 
it  into  one  pint  of  boiling  milk  and  cook  until  thick,  stirring 
it  constantly,  put  into  a  bowl  to  cool.  Add  to  it  gradually 
yolks  of  six  eggs,  a  little  grated  lemon  peel  and  three-eighths 
cup  of  sugar,  a  little  baking  powder  and  fold  in  the  beaten 
whites  of  the  six  eggs.     Put  into  pudding  form  and  boil  this 

108 


CALORIC   BOOK   OF   RECIPES. 

on  stove  for  15  minutes  in  a  kettle  with  boiling  water.     Put 
covered  kettle  into  Caloric  two  hours. 

,  PUDDING  SAUCES. 

Hard  Sauce — Cream  one-fourth  cup  of  butter  in  a  warm 
bowl.  Add  gradually  one-half  cup  of  powdered  sugar.  Then 
the  flavoring.  Either  brandy,  vanilla  or  lemon.  Place  in  a 
fancy  dish  and  grate  nutmeg  on  top. 

Wine  Sauce — Wet  one  tablespoon  of  corn  starch  in  cold 
water,  and  stir  in  one  cup  of  boiling  water.  Boil  ten  minutes. 
Rub  one-fourth  of  a  cup  of  butter  to  a  cream.  Add  gradually, 
one  cup  of  powdered  sugar,  one  egg,  well  beaten,  and  one  salt- 
spoon  of  grated  nutmeg.  When  the  corn  starch  has  cooked 
ten  minutes,  add  one-half  cup  of  wine  and  pour  the  whole 
into  the  butter,  sugar  and  eg^g,  stirring  until  well  mixed. 

Vanilla  Sauce — Cream  one-half  cup  of  butter,  add  one  cup 
of  powdered  sugar  and  cream  again.  Put  bowl  into  boiling 
water  and  keep  the  water  boiling  while  you  add  one-half  cup 
of  rich  milk  or  cream.  Beat  until  smooth  and  creamy,  then 
take  from  fire  and  add  one  tablespoon  of  vanilla. 


109 


FRUIT  STEWED. 

The  fireless  cooker  is  especially  good  for  fruit  which 
should  stay  whole  when  cooked.  No  burning  is  possible,  so 
that  no  stirring  is  necessary,  which  leaves  the  fruit  in  its 
original  shape.  If  one  is  very  careful  in  taking  out  the  fruit 
one  will  be  able  to  bring  it  to  the  table  in  fine  shape. 

Apples  Stewed  Whole — Pare  apples  and  remove  core. 
Bring  to  a  boil  water,  just  enough  so  that  the  liquid  comes 
up  to  not  more  than  one  inch  in  the  kettle.  Set  the  apples 
into  this,  one  beside  the  other,  and  sprinkle  sugar  over  them. 
One  may  put  in  two  or  three  layers  of  apples.  Let  thera 
boil  for  a  moment.  Put  the  covered  kettle  into  Caloric  i  to 
\V2  hours. 

Apples  Stewed  Whole  and  Filled — Pare  apples  and  re- 
move core  in  such  a  way  that  the  apple  will  stay  whole  on 
the  lower  end.  Fill  the  hole  with  preserves,  as  raspberries, 
currants,  etc.    They  are  stewed  as  directed  in  above  number. 

Stewed  Quinces — Pare  fine  ripe  quinces,  cut  them  into 
four  or  five  parts  and  put  them  into  cold  water.  Bring  a  little 
water  to  a  boil,  put  quinces  with  sugar  and  a  little  lemon 
juice  into  it  and  let  it  boil  for  five  minutes.  One  may  use 
white  wine  or  vinegar  instead  of  lemon  juice.  Put  the  cover- 
ed kettle  into  the  Caloric  \y2  hours. 

110 


CALORIC   BOOK   OF   RECIPES. 

Pears  Stewed  Whole — Pare  the  pears,  leaving  stems  on. 
Put  them  into  cold  water  immediately,  so  that  they  remain 
white.  Then  they  are  stewed  in  water  as  directed  in  first 
recipes  for  apples,  I  to  Ij£  hours. 

Apricots,  Peaches  or  Plums  Stewed  Whole — Put  them 
side  by  side  into  the  kettle,  one  may  put  in  two  or  three 
layers.  Sprinkle  sugar  over  them  and  add  only  a  little  water. 
They  are  cooked  as  apples  and  pears. 

Stewed  Apples — Pare  apples,  cut  them  up  and  remove 
core.  Bring  a  little  water  to  a  boil.  Into  this  put  the  apples 
with  sugar.  Let  them  boil  up.  One  may  add  cinnamon  bark 
and  a  few  raisins  to  taste.  Put  the  covered  kettle  into  the 
Caloric.  Cooking  time  depends  on  kind  and  size,  one-half 
to  one  hour. 

Pears  Stewed — Are  fixed  the  same  as  apples.  They  gen- 
erally require  a  longer  time  for  cooking. 

Stewed  Apricots — Apricots  should  not  be  too  ripe.  Pare 
them  and  remove  stones.  Bring  to  a  boil  just  a  few  table- 
spoons of  water.  Put  apricots  into  this  and  sprinkle  sugar 
over  them.  Let  them  boil  up.  Put  the  covered  kettle  into  the 
Caloric  one  hour. 


Ill 


FRUIT  SAUCES. 

Apple  Sauce — Wash,  core,  but  do  not  pare  the  apples. 
Put  them  into  a  kettle  with  just  enough  water  to  cover  them. 
Bring  to  a  boil  and  place  at  once  in  the  Caloric  and  leave  for 
two  hours.  When  you  remove,  add  sugar  to  taste  and  strain 
through  a  sieve.     Cool  and  serve. 

Rhubarb  Sauce — Wash  and  cut  in  small  one  inch  pieces, 
but  do  not  peel.  Put  into  kettle  with  plenty  of  sugar  and  a 
little  water.  Not  much  is  needed,  as  the  rhubarb  is  very 
watery.  Bring  to  a  boil.  Then  place  in  the  Caloric  at  once 
and  leave  for  two  hours  or  more  and  then  it  is  ready  to  serve. 

Stewed  Prunes — Wash  the  prunes  and  cover  with  cold 
water,  and  soak  over  night.  The  next  morning  put  them  with 
the  water  in  which  they  were  soaked  on  the  stove  and  boil 
five  minutes.  Sweeten  to  taste.  Remove  to  the  Caloric  with- 
out removing  the  cover,  for  five  or  six  hours.  When  done, 
remove  prunes  to  dish  and  boil  syrup  ten  minutes,  and  pour 
over  the  prunes. 

Jellied  Prunes — Pick  over  and  wash  one-third  of  a  pound 
of  prunes.  Soak  for  several  hours  in  two  cups  of  cold  water. 
Put  on  the  stove;  boil  five  minutes.  Remove  to  Caloric  for 
three  hours.    Skim  prunes  from  the  juice,  stone  and  quarter. 

112 


CALORIC   BOOK   OF   RECIPES. 

Soak  one-half  box  of  gelatine  in  one-half  cup  of  cold  water 
and  add  to  juice.  Add  one  cup  of  sugar  and  one-fourth  cup 
of  lemon  juice.  Strain,  add  prunes  and  pour  in  molds.  When 
cold  serve  with  whipped  cream  and  sugar. 

Dried  Apricots,  Apples,  Peaches  or  Pears — Soak  over 
night  in  cold  water.  Drain  and  boil  over  the  fire  for  five  min- 
utes in  just  enough  water  to  cover.  Then  place  in  Caloric 
and  leave  two  hours.  Boil  sugar  down  to  a  syrup  and  serve 
the  fruit  in  it. 

Cranberry  Sauce — Wash  and  put  one  quart  of  berries  in 
pan.  Add  two  cups  of  sugar  and  one  cup  of  water.  Cover 
and  boil  slowly  over  the  fire  for  five  minutes.  Then  place  in 
the  Caloric  and  leave  two  hours.  They  are  then  ready  to 
serve. 

Wine  Pudding — Beat  six  whole  eggs  and  five  heaping 
tablespoons  of  sugar  until  very  foamy.  Add  one-half  tea- 
spoon of  cinnamon,  pinch  of  cloves,  grated  rind  of  lemon  and 
bread  crumbs  to  make  a  thin  batter.  Stir  well.  One  may 
also  add  one-half  teaspoon  baking  powder.  Put  baking  dish 
into  Caloric  with  one  hot  stone  underneath  and  one  on  top. 
After  the  baking,  turn  pudding  on  to  a  platter  and  pour  over 
it  one  pint  white  wine,  which  has  been  boiled  up  with  sugar 
and  piece  of  lemon  rind.  It  may  be  served  warm  or  cold.  il/2 
hours  baking  time. 

Wine  Pudding  With  Raisins  and  Candied  Lemon — Beat 
together  eight  whole  eggs  and  three-fourths  cup  of  sugar  un- 
til foamy.     Add   handful  of  raisins,,    134   ounces  of  candied 

113 


CALORIC   ROOK   OF   RECIPES. 

lemon  cut  up  fine,  some  cinnamon,  pinch  of  cloves,  grated 
lemon  rind  and  bread  crumbs  to  make  thin  batter.  Stir  well. 
One  may  add  some  chopped  almonds.  Add  also  one-half  tea- 
spoon of  baking  powder.  Put  form  into  Caloric  with  one  hot 
stone  underneath  and  one  on  top.  After  the  baking  pour 
boiling  white  wine  over  pudding.  Some  sugar  should  have 
been  added  to  the  wine.  iy2  hours  baking  time.  One  serves 
wine  dressing  with  this  pudding. 

Cherry  Pudding — Beat  three-fourths  cup  of  sugar  and 
five  whole  eggs  until  very  light.  Add  six  tablespoons  of 
bread  crumbs,  some  cinnamon,  pinch  of  cloves,  grated  lemon 
peel  and  one  pound  of  cherries,  previously  gotten  ready  (stems 
removed,  wash  and  dried).  Put  pudding  dish  into  Caloric, 
one  hot  radiator  underneath  and  one  on  top.  One  may  serve 
this  pudding  with  boiling  wine  poured  over  it  or  without. 
Baking  time  two  hours. 


114 


SOUFFLES. 

Souffles  may  be  made  in  a  shallow  basin  or  dish  that  will 
fit  in  the  large  Caloric  vessel.  They  must  not  be  turned  out 
of  the  dish,  but  be  taken  to  the  table  in  the  dish  they  are 
baked  in.  Here  is  a  hint  not  very  well  known,  but  through 
which  one  may  produce  a  great  many  variations.  Put  only 
half  of  the  batter  into  the  dish.  Cut  a  piece  of  baking  wafer 
to  the  exact  size  of  the  dish,  and  put  this  on  top  of  the  dough. 
Put  canned  fruit  (without  juice),  preserves,  or  fresh  stewed 
fruit  (without  juice)  on  top  of  sheet  of  baking  wafer.  Put 
another  sheet  on  top  of  the  fruit,  and  then  the  other  half  of 
the  batter.  The  baking  wafer  will  become  soft  and  will  mix 
during  the  baking  with  the  batter  and  the  fruit,  so  that  it 
can  not  be  detected  after  the  baking.  Such  a  filled  souffle 
is  very  fine.  With  each  Caloric  comes  an  iron  crossbar  on 
which  the  second  radiator  rests.  For  baking,  as  previously 
mentioned,  heat  the  stones  a  little  longer.  The  form  in  which 
the  souffle  is  baked  should  be  well  greased  with  butter. 

Lemon  Souffle — Beat  yolks  of  four  eggs  together  with 
three  tablespoons  of  sugar  until  very  foamy.  Add  a  little 
lemon  juice,  grated  lemon  rind,  four  tablespoons  of  flour,  a 
little  baking  powder  and  fold  in  the  beaten  whites  of  the 
four  eggs.  Fill  into  basin  or  dish.  Put  into  Caloric  with  both 
radiators  1^2  hours. 

115 


CALORIC   BOOK   OF   RECIPES. 

Bread  Grumb  Souffle — Beat  together  four  tablespoons 
of  sugar  and  four  whole  eggs  until  very  foamy.  Add  four 
tablespoons  of  bread  crumbs,  pinch  of  cinnamon,  allspice  or 
cloves,  one-half  teaspoon  baking  powder.  Put  dish  into  Cal- 
oric with  both  hot  stones  1^2  hours. 

Bread  Crumb  Souffle,  No.  2 — Beat  well  together  four 
tablespoons  of  sugar  and  yolks  of  four  eggs.  Add  juice  of 
half  a  lemon,  some  grated  lemon  rind,  vanilla,  30  to  40  blanched, 
chopped  almonds  and  four  or  five  tablespoons  bread  crumbs. 
Fold  in  the  beaten  whites  of  the  four  eggs  and  add  a  little 
baking  powder.      Proceed   according   to   previous   directions. 

Almond  Souffle — Chop  5 J/2  ounces  of  almonds.  Beat  to- 
gether yolks  of  six  eggs  and  not  quite  three-fourths  cup  of 
sugar.  Add  to  it  the  chopped  almonds,  two  tablespoons  of 
bread  crumbs,  some  grated  rind  of  lemon,  pinch  of  cinnamon 
and  mix  well.  Fold  in  beaten  whites  of  the  six  eggs.  Put 
the  form  into  Caloric  with  two  hot  stones,  (one  underneath 
and  one  on  top),  1^4  hours. 

Apple  Souffle — Soak  four  or  five  stale  milk  rolls  in  milk 
and  wring  them  out  after  half  an  hour.  Cream  together  two 
tablespoons  of  butter  and  yolks  of  four  eggs,  add  sugar  to 
taste,  the  soaked  milk  rolls  and  five  or  six  finely  cut,  nice, 
tender  cooking  apples.  One  may  also  add  vanilla  or  grated 
lemon  rind.  Fold  in  the  beaten  whites  of  the  four  eggs  and 
fill  into  dish.  Put  dish  into  Caloric,  using  both  hot  stones, 
two  hours. 

Cherry  Souffle — Is  prepared  as  apple  souffle.  Use  one 
pound  of  large  solid  cherries  instead  of  apples. 

116 


CAKES. 

Different  cakes  require  different  heat,  which  can  be  learn- 
ed only  by  experience.  A  batter  with  butter  in  it  requires 
more  heat  than  a  light  batter  without  butter.  One  must 
consider  this  fact  in  heating  the  radiators.  After  a  little  prac- 
tice one  will  soon  learn.  Only  a  few  recipes  for  cakes  are 
given  as  your  own  favorite  recipes  can  be  used  with  little 
change. 

Punch  Cake — Cream  1%  cups  of  butter  with  iy2  cups 
of  sugar  and  yolks  of  seven  eggs.  To  this  add  two  ounces  of 
chopped  almonds,  a  little  grated  rind  of  lemon  and  scant 
three  cups  of  flour.  Mix  well.  Fold  in  the  beaten  whites  of 
the  six  eggs  and  put  batter  into  a  tin  which  will  go  into  the 
larger  Caloric  utensil.  Put  into  Caloric  and  use  two  hot  ra- 
diators according  to  directions.  Two  hours  baking  time. 
When  cake  is  cold  spread  frosting  on  top. 

Bread  Cake — Beat  one  cup  of  sugar  and  eight  whole  eggs 
until  very  light.  Add  one  ounce  of  candied  orange  and  one 
ounce  of  candied  lemon  cut  up  very  fine,  3^  ounces  of  al- 
monds chopped  with  the  skin,  a  little  cinnamon,  some  cloves 
and  two  ounces  of  finely  rolled  bread  crumbs  which  have 
previously  been  moistened  with  milk  or  water.  Stir  batter 
for  at  least  half  an  hour  until  it  is  thick  and  foamy.     Put 

117 


CALORIC   BOOK   OF   RECIPES. 

into  a  tin  and  then  into  the  Caloric  and  use  two  hot  radia- 
tors. Two  hours  baking  time.  When  cake  is  cold  spread 
icing  on  top  or  sprinkle  sugar  over  it. 

Plain  Almond  Cake — Beat  iy2  cups  of  sugar  and  yolks 
of  seven  eggs  together  until  very  light.  Add  5%  ounces  of 
blanched,  chopped  almonds,  three  tablespoons  of  bread  crumbs, 
a  little  grated  rind  of  lemon  and  some  vanilla.  Fold  in  the 
beaten  whites  of  the  seven  eggs  and  fill  into  tin.  Put  tin  into 
Caloric  and  use  both  hot  stones  according  to  directions.  Bak- 
ing time  1^4  hours. 

Sand  Cake — Cream  scant  three-fourths  cup  of  butter  with 
three-fourths  clip  of  sugar,  add  gradually  yolks  of  four  eggs, 
a  little  grated  lemon  rind  and  \y2  cups  of  very  dry  flour.  Fold 
in  the  beaten  whites  of  the  four  eggs.  Put  tin  into  Caloric, 
using  both  hot  stones  according  to  directions. 

Biscuit  Cake — Beat  three-fourths  cup  (good  measure) 
of  sugar  together  with  yolks  of  eight  eggs  until  very  light. 
Add  a  little  grated  lemon  rind,  juice  of  half  a  lemon  and 
scant  iy2  cups  of  flour  (very  dry  flour),  stir  well  and  fold  in 
the  beaten  whites  of  the  eight  eggs.  Put  into  Caloric  accord- 
ing to  directions.    Baking  time  Ij4  hours. 

Orange  Cake — Cream  scant  1%.  cups  of  butter,  \l/2  cups 
of  sugar  and  yolks  of  six  eggs  together.  Add  1^4  ounces 
chopped  almonds,  a  little  grated  orange  peel,  2^2  cups  of  flour 
and  mix  well.  Fold  in  the  beaten  whites  of  the  six  eggs  and 
fill  into  tin  with  removable  sides.  Put  form  into  Caloric. 
Use  both  hot  stones.     The  baking  time  is  1^  hours. 

118 


CALORIC   BOOK   OF   RECIPES. 

Chocolate  Cake — Cream  together  one-half  cup  of  butter 
and  good  half  cup  of  sugar.  Add  gradually  the  yolks  of  six 
eggs  and  stir  well.  Add  two  ounces  of  grated  chocolate,  23^ 
ounces  of  chopped  almonds,  one-half  cup  of  flour,  the  beaten 
whites  of  the  six  eggs  and  one-half  teaspoon  of  baking  powder. 
Put  into  Caloric  according  to  directions.  ij£  hours  baking 
time. 

English  Cake — Cream  iy2  cups  of  sugar,  i1/^  cups  of  but- 
ter and  yolks  of  six  eggs  together.  Add  one  good  ounce  of 
blanched,  chopped  almonds,  1%  ounces  each  of  finely  cut  up 
candied  orange  and  candied  lemon,  a  little  grated  lemon 
peel,  vanilla  and  2]/^  cups  of  flour.  Mix  well.  Lastly,  add 
beaten  whites  of  the  six  eggs  and  one-half  teaspoon  of  baking 
powder.  Put  tin  into  the  Caloric.  Use  both  hot  stones.  Bak- 
ing time  134  hours.  When  cake  is  cold,  sprinkle  lemon  juice 
and  then  sugar  over  it. 

Apple  Cake — Make  a  dough  of  two  cups  of  flour,  two- 
thirds  cup  of  butter,  good  one-third  cup  of  sugar,  one  egg 
and  a  little  grated  rind  of  lemon.  Line  cake  tin  with  dough. 
Pare  nice,  tender  cooking  apples,  cut  them  in  halves,  take  out 
the  core  and  slice  them  thin.  Put  apples  on  top  of  dough 
and  sprinkle  them  thick  with  sugar.  Put  tin  into  Caloric. 
Use  both  hot  stones  according  to  directions.  iy2  hours  baking 
time. 

Apple  Cake  With  Lattice  Work — Pare  five  or  six  apples, 
cut  them,  remove  cores,  stew  them  in  sugar  and  very  little 
water,  rub  them  through  a  colander  and  put  them  aside.  Pre- 
pare a  dough  according  to  directions  in  first  recipe  for  apple 

119 


CALORIC   BOOK   OF   RECIPES. 

cake.  Put  into  tin  that  will  go  into  Caloric  vessel.  A  small 
part  of  the  dough  is  kept  back.  Roll  this  out,  not  too  thin. 
Cut  with  pastry  wheel  little  strips  of  dough  and  put  these 
in  lattice  shape  on  top  of  dough  in  tin  and  one  long  strip 
around  the  edge.  Put  tin  into  Caloric  according  to  direc- 
tions. Baking  time  I1/*  hours.  When  cake  is  cold  fill  lattice 
work  with  the  apples. 

Raspberry  Cake  With  Lattice  Work — Is  prepared  the 
same  as  apple  cake.  Take  well  cooked-down  raspberries 
instead  of  apples. 

Fruit  Marmelade  Cake — Beat  yolks  of  four  eggs  to- 
gether with  four  tablespoons  of  sugar  until  very  light.  Add 
four  tablespoons  of  flour,  one-half  teaspoon  baking  powder 
and  the  beaten  whites  of  the  four  eggs.  Put  into  Caloric 
according  to  directions.  When  cake  is  cold  spread  any  kind 
of  fruit  marmelade  on  it. 

Cherry  Cake — Cream  one  cup  of  sugar,  one-third  cup 
of  butter  and  yolks  of  two  eggs  together.  Add  vanilla,  two 
tablespoons  of  milk,  scant  two  cups  of  flour  and  lastly  the 
beaten  whites  of  the  two  eggs  and  one-half  teaspoon  of  bak- 
ing powder.  Fill  batter  into  baking  tin.  Put  solid  cherries 
on  top  of  batter,  one  close  beside  the  other.  Sprinkle  sugar 
over  cherries.  Put  tin  into  Caloric  with  one  hot  stone  under- 
neath and  one  on  top.     i^  hours  baking  time. 

Loaf  Cake — Cream  one  cup  of  sugar,  scant  one  cup  of  but- 
ter and  yolks  of  six  eggs.  Add  a  little  grated  rind  of  lemon, 
four  ounces  each  of  raisins  and  currants.    One  pound  of  flour 

120 


CALORIC   BOOK   OF   RECIPES. 

and  scant  one-half  pint  of  milk  are  added  alternately.  Fold 
in  the  beaten  whites  of  the  six  eggs  and  add  finally  two  tea- 
spoons of  baking  powder.  Put  into  Caloric  with  one  hot  stone 
underneath  and  one  on  top.     2^  hours  baking  time. 

PASTRY  MADE  OF  YEAST  DOUGH. 

It  is  taken  for  granted  that  every  housekeeper  has  exper- 
ience in  preparing  yeast  dough.  Herewith  are  given  three 
kinds  of  yeast  dough  which  are  chiefly  used  for  this  kind 
of  pastry. 

Simple  Yeast  Dough — Ingredients:  Scant  two  quarts  of 
flour,  two  tablespoons  of  butter,  one  egg,  one  tablespoon 
of  sugar,  salt  and  milk  as  much  as  necessary,  two  ounces  of 
compressed  yeast.  * 

Short  Yeast  Dough — Ingredients:  Scant  two  quarts  of 
flour,  four  tablespoons  of  butter,  three  eggs,  four  tablespoons 
of  sugar,  lemon  to  taste,  salt  and  milk  as  much  as  necessary, 
two  ounces  of  compressed  yeast. 

Short  Yeast  Dough  With  Different  Ingredients — Scant 
two  quarts  of  flour,  four  tablespoons  of  butter,  four  table- 
spoons of  sugar,  three  eggs,  grated  rind  of  lemon,  handful 
each  of  currants  and  raisins,  about  two  ounces  each  of  can- 
died lemon  and  orange,  six  or  eight  chopped,  bitter  almonds, 
salt  and  milk  as  much  as  necessary,  scant  2^2  ounces  of  com- 
pressed yeast. 

Steam  Noodles — Prepare  yeast  dough  as  for  simple  yeast 
dough.     Let  it  rise  well.    The  dough  should  be  very  spongy. 

121 


CALORIC   BOOK   OF   RECIPES. 

After  it  has  risen  sufficiently,  remove  with  a  spoon  little 
pieces  of  dough  on  a  well  floured  molding  board.  Shape 
each  little  piece  lightly  into  a  round  ball,  and  let  these  rise 
for  one-quarter  to  one-half  hour.  Put  milk  about  a  finger 
high  into  the  Caloric  kettle.  Add  a  little  vanilla,  one  table- 
spoon of  sugar  and  a  piece  of  butter.  Bring  to  a  boil.  Put 
the  pieces  of  dough  into  this,  one  beside  the  other.  Cover 
vessel  and  let  contents  boil  over  a  very  low  fire  for  just  a  few 
moments.  Put  basin  into  Caloric  with  one  hot  stone  under- 
neath. Baking  time  i%  hours.  Before  serving  turn  on  a 
platter. 

Apple  Noodles — Prepare  yeast  dough.  After  it  is  risen 
roll  it  out  and  divide  it  into  seven  or  eight  parts.  Let  these 
rise.  Then  roll  out  each  part,  spread  melted  butter  on  each 
and  put  finely  cut  up  apples,  some  currants,  sugar  and  cin- 
namon on  them.  Roll  up  and  arrange  these  noodles  in  a 
spiral  shape  in  well  greased  tin.  Put  tin  into  Caloric  with  one 
hot  stone  underneath  and  one  on  top.    2*4  hours  baking  time. 

Plain  Noodles — Prepare  short  yeast  dough  as  in  recipe. 
Let  rise.  Lift  with  floured  spoon  not  too  large  pieces  on 
the  molding  board.  Shape  them  as  desired.  Cover  over  with 
a  cloth  and  let  them  rise  half  an  hour.  Proceed  as  directed 
in  previous  recipe. 

Loaf  Cake  of  Short  Dough — Add  to  yeast  dough  double 
the  amount  of  butter,  use  six  eggs  and  regulate  the  amount 
of  milk.     Baking  time  three  hours. 

Loaf  Cake — Prepare  short  yeast  dough.  Put  it  into  bak- 
ing tin  and  let  rise  in  it.     Put  tin  into  Caloric  with  one  hot 

122 


CALORIC   BOOK   OF   RECIPES. 

stone  underneath  and  the   second  hot  stone  over   it.      (2^   , 
hours.) 

Yeast  Dough  With  Fruit — For  this  prepare  simple  or 
short  yeast  dough.  Let  it  rise.  Roll  it  out  thin  and  let  it  rise 
again  a  little.  Put  it  into  a  basin  or  tin  lined  with  buttered 
paper.  Put  thinly  cut  up  apples,  plums,  cherries,  etc.  on  it 
and  sprinkle  sugar  over  fruit.  Bake  for  one  and  one-half  to 
two  hours. 

BREADS. 

Steamed  Graham  Bread — Mix  three  cups  of  graham  flour, 
one  cup  of  white  flour,  one  teaspoon  of  salt,  three  teaspoons 
of  soda,  one  cup  of  molasses,  2,y2  cups  of  sour  milk ;  mix  and 
cook  the  same  as  Boston  brown  bread. 

Boston  Brown  Bread,  Fine,  No.  2 — One  cup  rye  meal, 
one  cup  corn  meal,  one  cup  graham  flour,  two  teaspoons  soda, 
one  teaspoon  salt,  two  cups  sour  milk,  three-fourths  cup 
molasses,  mix  thoroughly  and  steam  four  hours  in  Caloric. 
Then  remove  from  mold  and  bake  one-half  hour.    This  is  fine. 

Boston  Brown  Bread,  No.  3 — Two  cups  graham  flour,  one 
cup  wheat,  one-half  cup  sour  cream,  one  teaspoon  soda,  one- 
half  cup  molasses,  salt  and  buttermilk  to  make  thick  batter. 
Put  into  Caloric  and  steam  three  hours. 

Boston  Brown  Bread,  No.  4 — One  cup  butter  milk,  one  cup 
sweet  milk,  one  cup  molasses,  one  cup  corn  meal,  two  cups 
graham  flour,  one  teaspoon  soda,  one  teaspoon  salt.    This  will 

123 


CALORIC   BOOK   OF   RECIPES. 

make   four  small   loaves.     Put  into   Caloric   and   steam   $y2 
hours. 

Old  Fashioned  Corn  Pone — In  one  pint  of  boiling  water, 
scald  one  teacup  of  corn  meal;  add  cold  water  to  make  luke 
warm,  then  add  two  teacups  corn  meal,  one  even  tablespoon 
salt,  and  one  sugar,  beat  briskly ;  let  stand  over  night  in  warm 
place.  Then  add  teacup  flour,  and  one  tablespoonful  molasses. 
Put  in  some  deep,  well  greased  vessel,  or  Caloric  vessel,  let 
raise  one  hour  and  bake  in  Caloric,  using  both  hot  stones, 
one  on  top,  two  or  three  hours.  When  done  turn  upside  down ; 
let  cool,  so  as  to  come  out  easily.  Double  amount  if  large, 
pone  is  desired. 

Baked  Beans — Wash  and  pick  over  one  quart  of  white 
beans.  Soak  over  night.  In  the  morning  let  them  come  to  a 
boil,  add  a  pinch  of  soda  and  drain.  Put  them  into  a  kettle 
with  one-half  pound  of  salt  pork,  slash  the  rind  and  cover 
with  boiling  water.  Boil  five  minutes  and  remove  to  the  Cal- 
oric for  five  or  six  hours.  Remove  the  beans  to  a  baking 
dish.  Cut  the  pork  in  slices  and  lay  over  the  top.  Season 
with  salt,  pepper  and  four  tablespoons  of  molasses  or  brown 
sugar.  Place  in  Caloric,  using  both  hot  radiators,  four  or 
five  hours. 


124 


THE  COOKING  OF  VEGETABLES 

Temperature  of  Water  in  Which  Vegetables  are  Set  to 
Cook — All  vegetables  are  set  to  cook  in  water  that  is  boiling 
at  the  time  they  are  put  into  it. 

All  wilted  vegetables  should  be  revived  in  cold  water 
before  cooking. 

All  dried  vegetables  should  be  soaked  in  cold  water  sev- 
eral hours,  or  over  night,  before  cooking. 

A  knowledge  of  the  composition  of  a  vegetable  gives  the 
key  to  the  way  in  which  it  is  to  be  treated  during  cooking. 

Compounds  in  Vegetables — Starch  is  the  dominant  prin- 
ciple in  most  vegetables,  though  protein,  sugar,  fat,  mineral 
matter  and  water  (one  or  all)  are  combined  with  the  starch. 
In  some  vegetables  the  starch  is  largely  in  the  form  of  cellu- 
lose or  woody  tissue,  but,  in  whatever  form  it  may  be,  starch 
must  be  thoroughly  cooked  or  it  is  unwholesome. 

Vegetables  With  Only  Slight  Trace  of  Starch— Vegeta- 
bles, like  lettuce,  endive,  celery  (inner  blanched  stalks),  toma- 
toes, -cucumbers,  and  small,  quickly-grown  radishes  contain 
but  a  slight  trace  of  starch.  They  are  composed  largely 
of  water  and  mineral  salts,  both  of  which  would  be  lost 
during  cooking,  unless  the  cooking  be  done  at  a  gentle  simmer, 
and  the  water  be  retained  as  food.     These  vegetables,  then, 

125 


CALORIC   BOOK   OF   RECIPES. 

might  be  exempt  from  cooking,  save  for  variety.  When 
cooked,  no  more  water  should  be  used  than  can  be  served  with 
them,  and  the  cooking  should  be  at  a  gentle  simmer. 

Vegetables  Containing  Protein,  Sugar  and  Some  Starch 
— Green  peas  and  asparagus  contain  so  much  starch  that 
cooking  is  a  necessity,  but,  to  retain  the  sugar  and  other  com- 
pounds, the  cooking  should  be  done  in  the  Caloric,  where  there 
is  no  violent  boiling  as  on  a  flame  stove,  and  in  a  small  measure 
of  water,  and  the  water  should  form  a  part  of  the  finished 
dish.  The  same  is  true  of  spinach;  the  water  that  clings  to 
the  leaves  in  washing  being  sufficient  for  the  cooking. 

Vegetables  With  Starch  as  Cellulose — Parsnips,  salsify, 
carrots  and  turnips  contain  but  little  starch,  other  than  that 
found  in  their  cellular  structure;  this  fiber,  like  animal  fiber, 
is  hardened  by  high  heat,  and  cooking  should  not  be  carried 
on  at  a  temperature  higher  than  the  boiling  point  of  water. 
The  cooking  should  be  prolonged  until  the  fiber  is  tender, 
but  no  longer. 

Vegetables  With  Much  Starch — Potatoes,  breakfast  cer- 
eals, rice,  samp,  macaroni,  noodles  and  other  pastes,  used  as 
vegetables,  are  rich  in  starch.  A  good  potato,  properly  cooked, 
is  mealy.  A  potato,  no  matter  how  good  it  may  be,  cooked  in 
simmering  water  is  water-soaked  and  soggy.  If  potatoes  be 
cooked  in  furiously-boiling  water,  the  outside  becomes  soft- 
ened and  washed  away,  while  there  is  "a  bone  in  the  center." 
To  cook  in  perfection,  keep  the  water  just  at  the  boiling  point 
until  the  process  is  finished,  which  can  be  done  best  in  the 
Caloric,  where  the  temperature  is  maintained  at  exactly  the 

126 


CALORIC   BOOK   OF   RECIPES. 

boiling  point,  with  one  hot  radiator,  for  three  hours.  The 
same  is  true,  practically,  in  respect  to  the  cooking  of  other 
starchy  vegetable  products. 

When  to  Use  a  Large  Quantity  of  Water — Some  varie- 
ties of  onions  are  strong  flavored ;  when  such,  and  also  mem- 
bers of  the  cabbage  family,  are  to  be  cooked,  the  use  of  a  large 
quantity  of  water  will  insure  a  more  delicate  flavor. 

Use  of  Salt  and  Soda — Hard  water  has  a  tendency  to 
harden  cellulose  or  woody  fiber,  and  thus  keeps  sweet  juices 
or  other  valuable  compounds  within  the  article  cooked;  soft 
water  acts  in  the  opposite  way.  Salt  added  to  water  makes 
it  hard,  raises  the  boiling  point  a  little,  and  intensifies  the 
color  of  green  vegetables.  Soda  softens  water  and  causes 
green  vegetables  to  assume  a  faded  look.  As  the  appearance 
of  food  has  much  to  do  with  our  taste  or  distaste  thereof, 
certainly,  for  aesthetic  reasons,  the  use  of  salt  in  the  cooking 
of  green  vegetables  would  be  a  gain.  Again,  as  green  veg- 
etables contain  little  woody  tissue,  but  often  sugar  that  we 
wish  to  retain  in  the  article,  the  cooking  of  these  in  salted 
water  would  seem  advisable.  In  general,  salt  should  be  added 
to  the  water  in  which  all  vegetables,  except  those  containing 
much  cellulose,  are  to  be  cooked.  Potatoes  and  onions  never 
taste  just  right  unless  the  water  in  which  they  are  cooked  be 
salted.  A  teaspoon  of  salt  to  each  generous  quart  of  water  will 
be  found  about  right.  Soft  water  is  called  for  when  the  cel- 
lular structure  of  dried  peas,  beans  and  lentils  is  to  be  made 
tender.  If  such  water  be  not  available,  a  teaspoonful  of  bi- 
carbonate of  soda,  added  to  each  two  quarts  of  water  in  which 
the  vegetable  is  to  be  cooked,  will  soften  the  water. 

127 


A   USEFUL   TABLE. 

Sixty  drops  equal  one  teaspoon.  Three  teaspoons  equal 
one  tablespoon.  Four  tablespoons  equal  a  quarter  of  a  cup 
or  half  a  gill.  Eight  rounded  tablespoons  of  dry  material 
equal  one  cupful.  Sixteen  tablespoons  of  liquid  equal  one  cup- 
ful. One  cupful  of  liquid  equals  two  gills  or  half  a  pint.  One 
heaping  tablespoon  of  sugar  equals  one  ounce.  One  heaping 
tablespoon  of  butter  equals  two  ounces.  One  cup  of  butter  or 
sugar  equals  one-half  pound.  Two  cups  of  flour  equals  one- 
half  pound.  One  rounded  tablespoon  of  butter,  one  ounce. 
One  rounded  tablespoon  sugar,  one  ounce.  Two  rounded 
tablespoons  flour,  one  ounce.  Five  medium  sized  nutmegs, 
one  ounce.  Two  rounded  tablespoons  of  ground  spice,  one 
ounce.  One  quart  sifted  pastry  flour,  one  pound.  One  pint  of 
granulated  sugar  one  pound.  One  pint  of  butter, 
one  pound.  One  pint  of  ordinary  liquid,  one  pound. 
One  solid  pint  chopped  meat,  one  pound.  One  cupful  rice, 
half  a  pound.  One  cupful  Indian  meal,  six  ounces.  One  cupful 
stemmed  raisins,  six  ounces. 

Proportions — One  heaping  teaspoon  baking  powder  to 
two  cups  flour.  One  teaspoon  cream  of  tartar  and  half  tea- 
spoon soda  to  two  cups  flour.  One  level  tablespoon  soda  to 
two  cups  molasses.  Four  heaping  tablespoons  corn  starch 
to  one  quart  of  milk.  A  little  over  an  ounce  of  gelatine  to  a 
quart  of  liquid. 

12S 


ONE  HUNDRED  HINTS  WORTH  KNOWING. 

Soak  your  hair  brushes  when  washing  them  in  ammon- 
iated  water.  This  will  prevent  the  bristles  from  coming  out  and 
hardens  them. 

If  your  gown  has  become  stained  with  lemon  juice  or 
rind,  apply  ammonia  to  the  spot  and  it  will  restore  the  gown 
to  its  natural  color. 

A  teaspoon  of  flour  of  sulphur  dissolved  in  hot  milk  and 
slowly  sipped  is  very  good  in  case  of  sore  throat. 

Try  ground  carawayseed  as  flavoring  for  a  simple  cake; 
the  ground  spice  being  preferred  by  many  in  place  of  the 
seeds. 

To  preserve  maps,  brush  over  each  a  solution  of  gutta- 
percha, which  is  quite  transparent.  This  may  be  applied  to 
both  sides. 

Milk  cans,  whether  for  kitchen  or  table  use,  should 
always  be  wide  enough  at  the  top  to  allow  the  hand  to  pass 
through  to  clean  them. 

If  raisins  and  currants  are  rolled  in  flour  before  putting 
into  a  cake,  they  will  not  sink  to  the  bottom. 

When  cutting  fresh  bread,  dip  the  knife  in  hot  water. 

Scatter  a  few  drops  oil  of  lavender  in  your  bookcase 
before  shutting  it  up  for  the  summer  and  you  will  find  no 
book  mold. 

129 


CALORIC   BOOK   OF   RECIPES. 

When  using  valuable  vases  for  table  decoration,  fill  one- 
fourth  full  of  sand  to  prevent  being  knocked  over. 

Moisten  grease  spots  with  cold  water  and  soda  before 
scrubbing,  as  it  lightens  the  task. 

Soak  your  new  brooms  in  strong  hot  salt  water  before 
using  them ;  it  toughens  the  bristles  and  the  broom  will  last 
longer. 

When  laundering  lace  curtains  and  a  creamy  shade  is 
wanted,  add  clear  strong  cofTee  to  the  starch. 

Wash  your  challies  in  rice  water  made  by  using  one 
pound  of  rice  to  five  quarts  of  water,  strain  and  cool. 

Apply  common  mud  to  a  bee  sting  and  the  pain  will  dis- 
appear. 

Scrape  raw  potatoes  and  apply  to  a  burn.  It  will  give 
immediate  relief. 

Try  cucumber  peelings  for  cockroaches ;  they  will  act  like 
poison  to  them. 

The  whites  of  eggs  beaten  up  with  salt  to  the  consis- 
tency of  frosting  and  applied  to  a  sprain  will  give  you  great 
relief ;  renew  as  it  becomes  dry. 

Put  a  pinch  of  salt  in  the  whites  of  eggs  to  make  them 
whip  better. 

Keep  your  salt  pork  in  a  brine  made  of  salt  and  water; 
it  improves  it  greatly. 

To  take  the  white  spots  from  varnish,  hold  a  stove  cover 
over  them  and  they  will  quickly  disappear. 

If  grease  is  spilt  on  the  kitchen  floor,  pour  cold  water 
on  it  immediately.  This  will  harden  it  and  prevent  it  from 
soaking  into  the  floor.    Scrape  with  a  knife. 

130 


CALORIC   BOOK   OF   RECIPES. 

To  remove  ink  stains  on  clothing,  soak  the  spot  in  sour 
milk. 

Put  a  little  turpentine  in  the  boiler  in  which  your  clothes 
are  boiled;  it  will  whiten  them. 

Stains  on  knives,  however  obstinate,  will  disapppear  if 
rubbed  with  a  piece  of  raw  potato. 

Try  soft  tissue  paper  for  cleaning  or  polishing  your  mir- 
rors. 

Celery,  eaten  abundantly,  is  good  for  neuralgia. 

Try  putting  a  pinch  of  ginger  in  your  doughnuts  and 
they  will  not  absorb  the  fat  or  grease. 

If  potatoes  are  pared  and  laid  in  cold  water  just  before 
boiling,  they  will  be  much  whiter.        [ 

Try  laying  thin  slices  of  potatoes  across  the  forehead 
when  you  have  the  headache. 

Never  bite  thread  with  the  teeth;  it  damages  them. 

Save  your  celery  stalks;  dry  them  and  use  for  flavoring. 

When  you  buy  carpets  for  durability,  choose  small  figures. 

Never  use  soap  and  water  on  varnish  work. 

Spring  Tonic — Halve  your  food,  double  your  drinking 
water,  treble  your  consumption  of  pure  air,  and  quadruple  youi 
laughter. 

Throw  a  little  powdered  charcoal  in  your  sink  to  disin- 
fect it  every  little  while. 

To  prevent  flies  from  entering  the  house  brush  the  screen 
doors  with  kerosene. 

If  a  drawer  sticks,  rub  a  little  fresh  lard  on  it. 

Sprinkle  the  cellar  often  with  chloride  of  lime  and  it  will 
be  kept  free  from  rats. 

131 


CALORIC   BOOK   OF   RECIPES. 

The  best  lamp  oil  is  that  which  is  clear  and  colorless 
like  water. 

If  your  child  gets  a  bump,  butter  the  spot  well  and  it  will 
not  turn  black  and  blue. 

A  few  drops  of  kerosene  added  to  the  starch  will  make 
the  ironing  easier. 

A  piece  of  camphor  kept  where  extra  silver  is  will  pre- 
vent it  from  tarnishing. 

Egg  shells  crushed  up,  will  clean  your  water  bottle  and 
vinegar  cruet  beautifully. 

A  little  boiling  water  added  to  an  omelet  will  keep  it  from 
being  tough. 

The  tops  of  worn  out  boots  or  shoes  make  excellent  iron- 
holders. 

To  clean  your  straw  mattings,  wash  them  with  soft  water, 
changing  the  water  often. 

A  faded  dress  may  be  made  perfectly  white  by  boiling 
in  cream  of  tartar  water. 

A  gold  chain  may  be  made  to  look  very  bright  if  dipped 
in  a  cup  containing  one  part  ammonia  and  three  parts  water. 

Keep  an  apple  in  your  cake  box  and  it  will  keep  your  cake 
fresh  for  a  long  time. 

If  a  little  kerosene  is  added  to  the  water  in  which  you 
wash  your  windows  the  effect  will  be  much  brighter. 

A  hot  cloth  around  the  jelly  mold  will  help  the  jelly  or 
ices  to  come  out  without  sticking. 

Lettuce  has  a  soothing  effect  on  the  nerves  and  is  ex- 
cellent for  sufferers  from  insomnia. 

Scour  your  kitchen  knives  with  moistened  ashes. 

132 


CALORIC   BOOK   OF   RECIPES. 

A  gargle  of  salt  and  water  is  a  good  remedy  for  sore 
throat. 

Burn  an  orange  peel  on  the  stove  instead  of  coffee,  for 
disagreeable  odors — the  effect  is  pleasanter. 

A  few  drops  of  oil  of  lavender  poured  in  a  glass  of  hot 
water  and  set  in  a  sick  room  will  purify  it  greatly. 

Boiled  flaxseed  juice  flavored  with  lemon  is  excellent  to 
stop  coughing.. 

Clean  your  irons  on  emery  paper;  it  is  excellent. 

To  remove  the  smell  of  paint  from  a  room,  leave  over 
night  in  it  a  bucket  of  water  with  three  or  four  sliced  onions 
in  it. 

To  remove  mildew  stains,  use  lemon  juice. 

Put  a  pinch  of  salt  in  the  water  in  which  you  put  cut 
flowers  and  they  will  last  longer. 

Give  your  plants  a  tonic  of  cold  coffee  or  tea  every  other 
day  or  so. 

An  egg  put  in  the  morning  coffee  is  best  remedy  for  clar- 
ifying the  coffee,  besides  being  much  more  strengthening. 

When  you  refill  your  fountain  pen,  before  screwing 
down  the  cap,  let  some  cold  water  run  down  through  the 
pen,  it  cleans  it  all  out  fresh. 

Field  violets  may  be  gathered  and  dipped  in  a  syrup  of 
boiled  sugar  and  water  and  become  candied;  these  are  used 
as  lovely  decorations  for  a  cake. 

Salt  and  vinegar  will  be  the  best  thing  for  scouring  cop- 
per kettles. 

Keep  an  oyster  shell  in  your  tea  kettle  to  prevent  the 
forming  of  crust. 

133 


CALORIC       BOOK       OF       RECIPES. 

Straw  matting  will  last  longer  if  given  a  coat  of  varnish. 

Polish  tan  shoes  with  melted  bees  wax. 

Kerosene  poured  down  the  sink  and  boiling  water  imme- 
diately after  will  clean  out  a  stopped  up  drain  pipe. 

A  little  butter  added  to  cake  frosting  greatly  improves  it. 

Give  your  canary  a  little  lettuce  now  and  then ;  it  will 
improve  its  song. 

Dredge  your  cake  tins  with  flour  and  your  cake  will  not 
stick  to  the  pan. 

When  laundering  battenberg  pieces,  put  a  teaspoon  of 
borax  in  the  rinsing  water  and  there  will  be  no  need  of  starch. 

A  cure  for  hiccoughs  is  to  take  a  long  breath  and  hold  it. 

Never  put  strawberries  in  tinware. 

Polish  your  dining  table  with  melted  bees  wax,  rubbed  on 
with  a  soft  cloth. 

When  you  plant  sweet  peas,  have  them  running  north 
and  south ;  they  bloom  better. 

Salt  and  sugar  mixed  together  will  sometimes  stop  cough- 
ing. 

Steam  your  fruit  cake  and  dry  off  in  the  oven  for  fifteen 
minutes  and  see  how  moist  your  cake  will  be. 

Never  leave  matches  where  rats  can  eat  them. 

Give  pussy  some  sulphur  in  her  milk  once  in  a  while; 
it  is  good  for  her. 

Dried  orange  peel  makes  excellent  fire  kindlers. 

Dressmakers  always  shrink  spools  of  thread  before  using. 

Make  a  short  cake  of  pressed  fruit  and  see  how  nice  it 
/will  be. 

Wooden  spoons  are  the  best  to  use  when  making  cake. 

134 


WITH  THE  FIRELESS  COOKER. 

By   Linda  Hull  Lamed,  editor  (Jood,  Housekeeping. 

My  fireless  cooker  has  become  a  valuable  member  of  the 
working  force  of  my  household.  In  fact,  it  has  responded  to 
our  needs  so  quickly  and  so  capably  that  we  almost  feel  that 
it  is  human,  and  now,  often,  we  call  it  "she." 

The  cooker  saves  time  and  worry,  for  while  things  are 
cooking  you  do  not  have  to  watch  them  to  prevent  their  burn- 
ing or  to  see  if  they  are  done.  The  cooker  rarely  overdoes 
its  part,  even  though  the  contents  be  forgotten  for  several 
hours.  It  saves  fuel  and  an  over-heated  kitchen,  and  it  re- 
duces the  butcher's  bill,  because  in  using  it  one  does  not  buy 
so  many  chops  and  roasts  and  steaks,  which  are  all  expensive. 
Cheaper  cuts  of  meat  may  be  used  to  advantage.  Moreover  it 
is  certainly  a  most  helpful  companion  for  the  working  woman, 
the  one  who  goes  out  to  business  every  day.  She  may  cook 
her  entire  dinner  while  getting  her  breakfast;  and  last,  but 
far  from  least,  it  will  help  to  solve  the  great  problem  of  who 
shall  do  the  cooking,  for  if  the  housekeeper  will  only  learn  how, 
the  greater  part  of  the  burden  may  rest  upon  the  fireless 
cooker. 

An  important  detail  in  using  the  fireless  cooker  is  the 
amount  of  water  to  be  used  in  the  large  kettles.  When  the 
inner  pail  is  used,  the  water  in  the  kettle  surrounding  it 
should  be  about  two  inches  below  the  top  of  the  pail,  else, 

135 


CALORIC       BOOK       OF       RECIPES. 

when  briskly  boiling,  it  might  "boil  in ;"  when  using  the  steam- 
er basin,  the  same  precaution  is  necessary.  It  must  be  remem- 
bered that  water  does  not  evaporate  in  the  cooker,  so  the 
amount  to  be  put  on  the  food  to  be  cooked  should  be  just 
enough  to  cover,  or  what  is  required  for  gravy. 

The  following  recipes  are  reliable;  they  are  the  result 
of  experiments,  adapting  ordinary  recipes  to  the  peculiar  needs 
of  fireless  cooking. 

Boiled  Dinner — The  rump  piece  of  beef  selected  was 
only  slightly  corned,  as  too  much  corning  renders  the  best 
beef  tough.  It  was  bought  the  day  before  it  was  needed,  and 
early  in  the  morning  it  was  put  in  one  of  the  large  kettles, 
well  covered  with  cold  water  and  allowed  to  boil  about  fif- 
teen minutes.  It  was  then  put  in  the  cooker  (this  was  at 
nine  o'clock),  and  at  two  o'clock  potatoes,  onions  and  tur- 
nips were  prepared  and  placed  in  various  receptacles  in  the 
other  kettle:  a  wire  basket,  an  enameled  basin  and  a  shallow 
enameled  pan  that  rests  on  top  of  the  basin.  The  onions  and 
turnips,  with  salt  for  seasoning,  were  put  in  the  bottom  of 
the  wire  basket  to  boil,  and  the  potatoes,  dusted  with  salt, 
were  placed  in  the  basin  to  steam.  One  other  vegetable,  or 
even  a  pudding,  could  have  been  put  in  the  pan  on  top,  also 
to  steam,  had  we  had  the  forethought  to  prepare  it.  While 
these  vegetables  were  boiling  the  kettle  containing  the  beef 
was  again  placed  on  the  stove  to  boil  its  contents.  After 
fifteen  minutes'  further  brisk  boiling  of  the  meat,  the  two 
kettles  were  ready  to  be  put  in  the  cooker  together.  The 
dinner,  all  except  the  dessert  and  soup,  was  then  left  to  take 
care  of  itself. 

136 


CALORIC   BOOK   OF   RECIPES. 

As  the  dessert  was  a  cold  one,  prepared  in  the  morning, 
and  the  soup  all  ready  to  be  reheated  at  the  last  moment,  the 
kitchen  was  left  to  its  own  devices  until  time  for  serving  the 
dinner.  It  was  a  simple  matter  for  the  housekeeper  to  don 
a  big  apron  over  her  afternoon  dress,  open  the  cooker  and 
take  out  the  dinner.  It  was  found  to  be  perfectly  cooked: 
the  meat  tender  and  juicy,  the  vegetables  done  to  a  turn 
and  all  of  the  delicious  flavor ;  but,  best  of  all,  there  were  no 
odors  whatever,  save  those  that  were  acceptable  to  a  hungry 
family. 

Soup  Stock — The  day  before  the  soup  was  to  be  used 
a  soup  bone  was  put  in  the  kettle  in  cold  water,  and  when 
briskly  boiling,  put  into  the  cooker.  This  was  done  in  the  morn- 
ing. Towards  night  it  was  taken  out  and  put  immediately 
over  the  fire,  and  salt  and  a  soup  bouquet  of  herbs  and  sea- 
sonings were  put  in.  After  ten  minutes  boiling,  the  kettle 
was  put  back  into  the  box  to  be  left  until  morning.  It  was 
then  taken  out,  the  soup  was  strained,  and,  when  cold,  the 
fat  was  skimmed  off.  About  two  o'clock  some  of  the  jellied 
stock  was  put  into  the  small  pail ;  carrots,  turnips,  beets,  cel- 
ery, onions  and  potatoes  all  cut  into  dice  were  put  into  the 
stock.  When  boiling,  the  pail  was  plunged  into  the  kettle  of 
boiling  water,  the  cover  put  on,  and  when  the  water  was 
again  briskly  boiling  the  whole  was  put  into  the  cooker,  not 
to  be  taken  out  until  dinner  time,  when  the  soup  was  found 
to  be  quite  hot  enough  to  be  sent  directly  to  the  table. 

Irish  Stew — This  was  made  of  lamb,  cooked  a  few  hours 
first  in  the  cooker,  then  cooked  with  the  vegetables  on  the 
range,  and  again  put  in  the  cooker.    The  lamb,  cut  in  pieces, 

137 


CALORIC      BOOK      OF      RECIPES. 

was  put  into  boiling  water  at  ten  o'clock,  reheated  at  two 
o'clock  and  taken  out  just  before  six.  The  meat  and  vegeta- 
bles were  then  skimmed  out  on  to  a  hot  platter,  the  gravy- 
thickened  and  dumplings  were  made.  The  vegetables  used 
were  onions,  carrots,  turnips  and  potatoes,  all  cut  in  rather 
large  dice,  and  there  were  about  two  cups.  The  amount  of 
water  used  was  just  enough  to  cover  the  meat,  and  this  made 
a  rich  gravy.  The  gravy  was  thickened  with  two  teaspoons 
of  flour,  rubbed  smooth  in  two  or  three  tablespoons  of  water 
and  allowed  to  simmer  while  the  dumplings  were  being  pre- 
pared. The  dumplings  were  made  thus:  One  cup  of  flour, 
1^2  teaspoons  of  baking  powder,  one  tablespoon  of  melted 
butter  and  enough  milk  to  make  a  thick  batter.  They  were 
just  soft  enough  to  be  dropped  from  a  spoon  into  the  gravy, 
and  were  cooked  about  five  minutes. 

Beef  a  la  Mode — Five  pounds  of  round  of  beef,  larded, 
were  used.  Cook  this  in  a  spider,  searing  it  all  over  quickly 
in  the  fat  from  a  quarter  of  a  pound  of  pork  cut  in  slices  with 
two  onions,  one  carrot  cut  in  dice,  four  cloves,  two  pepper- 
corns and  a  bay  leaf.  Cook  this  ten  minutes,  then  transfer  the 
whole  contents  of  the  spider  to  the  kettle,  cover  with  three 
pints  of  boiling  water;  when  boiling  put  on  cover,  and  after 
five  minutes  put  quickly  into  the  cooker.  At  one  or  two 
o'clock  take  the  kettle  from  the  box  and  let  its  contents  boil 
on  the  stove  fifteen  minutes  or  twenty  minutes,  adding  one  tea- 
spoon of  salt  and  a  dash  of  pepper.  Return  kettle  to  cooker 
and  fifteen  minutes  before  dinner,  take  meat  out  on  to  a  hot 
platter  and  boil  the  gravy  in  the  kettle,  keeping  the  meat  hot 
meanwhile.    Now  skim  the  fat  from  the  gravy,  strain  it  into 

138 


CALORIC   BOOK   OF   RECIPES. 

a  boat  and  serve  with  the  meat.  There  should  be  enough 
gravy  to  cover  whatever  is  left  of  the  meat,  as  it  comes  from 
the  table,  for  this  left-over  is  very  good  served  cold,  cut  in 
slices  for  the  next  day's  luncheon,  especially  if  the  meat  be 
cooled  in  the  bath  of  gravy. 

Corned  Beef  Tongue — A  slightly  corned  beef  tongue  may 
be  cooked  all  day  and  night,  then  reheated  to  serve  for  din- 
ner at  night.  Skim  carefully  and  use  with  hot  tomato  sauce. 
While  making  the  sauce,  the  tongue  may  be  put  in  a  hot  oven 
and  then  sliced  for  serving. 

Fricasseed  Chicken — The  chicken  is  cut  up  and  each  piece 
sauted  in  a  little  butter.  Then  it  is  covered  with  boiling 
water  and  put  into  the  large  kettle  of  the  cooker,  and  after  it 
has  boiled  ten  minutes  it  is  put  in  the  cooker.  This  should  be 
done  about  twelve  o'clock  for  a  six  o'clock  dinner.  If  the 
chicken  seems  at  all  tough  it  should  be  taken  up  at  three 
or  four  o'clock  and  boiled  on  the  stove  ten  or  fifteen  minutes, 
then  returned  to  the  cooker  until  dinner  time.  When  ready  to 
serve  it  is  again  put  on  the  stove  just  long  enough  to  thicken 
the  gravy.    The  seasoning  is  put  in  at  the  second  cooking. 

Boiled  Ham — A  ham  weighing  six  pounds  was  put  into 
the  kettle  at  nine  o'clock  in  the  morning.  It  was  well  cover- 
ed with  cold  water  and  allowed  to  boil  briskly  fifteen  minutes, 
then  was  put  in  the  cooker.  The  cover  should  always 
be  put  on  the  kettle  when  its  contents  begin  to  boil,  and 
not  removed  until  the  kettle  is  taken  out  of  the  cooker.  The 
transit  from  stove  to  cooker  must  be  as  rapid  as  possible  and 
the  cover  must  be  put  down  quickly.  At  two  o'clock  the  ket- 
tle was  taken  out  and  put  on  the  stove  for  another  fifteen  min- 

139 


CALORIC       BOOK       OF       RECIPES. 

utes  of  boiling,  and  at  this  time  a  few  cloves,  two  or  three 
peppercorns  and  a  bay  leaf  were  put  in  for  seasoning.  At 
five-thirty  the  ham  was  taken  out,  put  in  a  pan,  the  fat  side 
up,  well  sprinkled  with  bread  crumbs,  stuck  full  of  cloves 
and,  with  a  slight  dusting  of  sugar,  baked  in  the  oven  until 
quite  done. 

Boiled  Fish — Two  pounds  of  halibut  were  rolled  in  a 
piece  of  wet  cheese  cloth,  dredged  lightly  with  flour.  Just 
enough  water  put  into  one  of  the  kettles  to  cover  the  fish, 
and  when  it  was  nearly  boiling,  the  fish  was  put  in,  resting 
on  the  rack  in  the  bottom  of  the  kettle.  Three  tablespoons 
of  vinegar,  one  of  salt  and  two  or  three  peppercorns  were  put 
in,  the  cover  put  on  and,  when  the  water  was  boiling,  the 
kettle  was  hurried  into  the  cooker  and  the  cover  put  down.  This 
was  done  at  two  o'clock;  at  six  o'clock  a  sauce  was  made, 
the  fish  taken  out,  the  skin  removed,  and  the  water  was 
drained  off,  when  it  was  found  to  be  quite  hot  enough  to 
serve.  The  sauce  was  made  as  follows:  Two  tablespoons 
of  butter  in  a  saucepan,  three  tablespoons  of  flour,  then  ij4 
cups  of  hot  milk,  and  when  boiling  one  tablespoon  of  minced 
parsley,  one  of  capers,  one-half  teaspoon  of  salt,  a  dash  of 
pepper,  the  yolks  of  two  hard-boiled  eggs,  chopped,  and  the 
whites  of  the  eggs  in  rings.  This,  when  boiling  hot  and 
thoroughly  beaten  with  a  whip,  was  poured  over  the  fish. 


140 


INDEX  TO  RECIPES. 

Apple  Coddle 95 

Apple  Roll  101 

Asparagus 26 

Baked   Beans    124 

Beef — 

A  la  Mode 38 

A  la  Venaison 42 

Boiled    35 

Brown  Stew 39 

Corned    37 

Loaf    43 

Roast 44 

Roll    43 

Roularde 40 

Stewed    36 

Stewed  in  Vinegar 39 

Stewed  with  Ham 38 

Beefsteak,  Rolled  37 

Beef  Tongue,  Boiled  72 

Beef  Tenderloin  with  Potatoes 69 

Beef   Tea    93 

Boiled  Tongue 44 

Beets  26 

Boston  Brown  Bread 95 

Brown  Bread  Toast 95 

Brown  Bread,  Boston  123 

Butter  Sauce,  Drawn 67 

141 


CALORIC       BOOK       OF       RECIPES. 

Cake — 

Apple    119 

Biscuit    118 

Bread    117 

Cherry    120 

Chocolate    119 

English  119 

Fruit  Marmalade  120 

Loaf 120 

Orange    118 

Plain  Almond  118 

Punch    117 

Raspberry  with  Lattice  Work 120 

Sand    118 

Calf s  Breast— Steamed,  Rolled 47 

Calf's  or  Swine's  Tongue,  Boiled 73 

Carrots  27 

Cauliflower — 

Boiled    30 

Different  Way 31 

Chicken — 

Boiled    58 

Cream  59 

Cream  Stew 60 

Curry Gl 

Escalloped    65 

Fricasseed    59 

Pickleti    61 

Pie 60 

Piquant  with  Butter  Dumplings 83 

Roasted    58 

Roasted,  Highly  Seasoned 58 

Roasted  with  Asparagus 83 

Southern  Style 61 

To  Fry  Old 60 

142 


CALORIC       BOOK       OF       RECIPES. 

Caper  Sauce 62 

Chicken  with  Asparagus 70 

Chicken  Jelly  or  Broth 76 

Chicken  with  Peas 72 

Chicken  with  Mushrooms 72 

Cod  Fish  Balls GQ 

Coffee    89 

Cornmeal  Mush 87 

Cream  of  Wheat 87 

Cup  Custard   99 

Custard  Sauce 100 

Dough,  Yeast  121-2-3 

Egg  Sauce  for  Fish   \ 67 

English  Roast 40 

PMlet,  Austrian  Way  40 

Filet  Roast 39 

Filet  Slices  in  Butter 42 

Fireless  Cookstove's  Household  Fare,  German  65 

Fish,  Boiled 66 

Fowl,  Old  with  Rice 72 

Fowl,  Old  with  Vermicelli 71 

Fruit  Stewed — 

Apples    110 

Quinces  110 

Apples,  Apricots,  Peaches,  Pears,  Plumbs Ill 

Prunes    112 

Gaulaush   Stew   43 

German  Fireless  Cookstove's  Household  Fare 65 

Graham  Bread,  Steamed   123 

Green  Corn   26 

Ham,  Boiled 81 

H.  0 87 

143 


CALORIC       BOOK       OF       RECIPES. 

Lamb — 

Boiled  Leg  of 51 

Chops  Stewed  54 

Gulash  Made  of 53 

In  Light  Gravy   54 

Leg  of,  a  la  Venaison 53 

Roast    51 

Roasted  with  Potatoes 81 

Tongue   52 

With  Dressing 51 

Macaroni — 

And  Cheese 33 

French    33 

Plain   33 

With  Tomatoes 33 

Meat  Dumplings  with  Beans 73 

Mint  Jelly 93 

Mutton  Chops,  Braised -  52 

Mutton,  Curry  of 45 

Mutton,  Boiled  and  Potatoes   68 

Mutton,  Another  Recipe  for  Leg  of 54 

Mutton  Roasted  in  Brown  Butter  84 

Mutton  with  Onions  and  Potatoes 68 

Mutton  with  Turnips 69 

Mushroom  Sauce 84 

Noodles 121 

Oatmeal    88 

Old  Fashioned  Corn  Pone 124 

Omelette 85 

Onions    27 

Oxtail    41 

Oysters,  Escalloped  67 

Partridge   63 

144 


CALORIC   BOOK   OF   RECIPES. 

Pigeons — 

A  la  Venaison 64 

Cooked  in  Vinegar 64 

Roasted  Hunter's  Style   63 

Roasted,  Stuffed 63 

Peas   26, 31 

Pickelsteiner  Meat  from  Beef  Tenderloin  42 

Pigs  Feet  57 

Pork —  ' 

Ham  with  Cream  Gravy  56 

Roast 56 

Roasted  with  Potatoes 81 

With  Rice  and  Tomatoes 56 

Postum  Cereal 89 

Potatoes — 

Boiled 27 

Escalloped    29 

In  Butter 32 

Mashed   29 

Mashed  with  Apples 29 

Roasted  in  Butter   28 

Sliced  with  Bacon 32 

Stew    29 

Stewed,  Hungarian   28 

Stewed  with  Parsley 28 

With  Fried  Sausage 32 

With  Ham  33 

With  Parsley 33 

Potato  Dumplings  of  Boiled  Potatoes 33 

Pot   Roast    44 

Prunes,  Jellied    112 

Pudding — 

Almond  103 

Apple  Tapioca 97 

Asparagus    106 

145 

10 


CALORIC       BOOK       OF       RECIPES. 

Puddings — 

Biscuit    105 

Bread    107 

Brown  Betty  99 

Cabinet  100 

Calf's  Sweetbread 105 

Chocolate    97 

Chocolate  Bread 100 

Chocolate 102 

Cherry    114 

Cream  of  Wheat 104 

Custard 99 

Date    .  i 97 

English   103 

Fish,  English  Way 107 

Fresh  Fruit t 98 

Hungarian   108 

Lemon  102 

Macaroni    108 

New  England  Indian    95 

Old  Fashioned  Rice 101 

Of  Noodles 108 

Of  Mixed  Meats 106 

Raspberry    99 

Rice 96 

Rice  with  Apples 104 

Rice  with  Cherries 104 

Rice,  German 104 

Spinach 106 

Steamed  Plum 97 

Steamed  Brown 98 

Sweet,  of  Milk  Rolls 101 

Vanilla    102 

Wine    113 

Pumpkin 32 

146 


CALORIC       BOOK       OF       RECIPES. 

Quaker  Oats 87 

Red  Cabbage 91 

Rice,  Boiled 88 

Rice  Cooked  in  Milk 88 

Rice  Cooked  in  Milk  with  Filled  Apples 88,  89 

Rolled  Wheat   87 

Salad — 

Asparagus    91 

Bean    91 

Beet 91 

Cauliflower 91 

Celery   90 

Nantese    93 

Potato   90 

Salmon,  Escalloped   66 

Sauce — 

Apple    112 

Appropriate  for  Fishes  and  Meats   92 

Egg,  for  Fish 67 

Hard    109 

Rhubarb    112 

White    85 

Wine    109 

Vanilla    109 

Sauerkraut 34 

Sauerkraut,  Hungarian    69 

Sheeps  Tongues,  Braised   52 

Smoked  Meat  with  Lentils 70 

Smoked  Tongue  or  Corned  Tongue 70 

Souffle — 

Almond,  Apple,  Cherry 116 

Bread  Crumb 116 

Lemon  115 

Spaghetti,  Minnesota,  with  Tomato  Sauce 34 

147 


CALORIC      BOOK      OF      RECIPES. 

Soup — 

Apple    80 

Asparagus   79 

Bean    77 

Boullion    76 

Chicken 75 

Corn    75 

Cream  or  Celery 77 

Cream  Chicken  78 

Cream  of  Wheat 78 

Cream  of  Wheat  with  Raisins 80 

Green  Pea 77 

Mutton  Broth 74 

Potato  with  Curly  Cabbage 79 

Puree  Du  Barry 75 

Rice  73 

Rice  with  Green  Peas 78 

Rice  and  Milk 80 

Rice  with  Tomatoes 79 

Spanish    79 

Stock 74 

Turtle   76 

Vegetable   75 

Vegetable    Oyster 79 

Steamed   Ribroast    41 

Stewed  Fruit — 

Apples    , 110 

Prunes    112 

Quinces  110 

String  Beans   25,  27 

Summer  Squash 27 

Swine's  or  Calf's  Tongue,  Boiled 73 

Tomato  Sauce  for  Meat 84 

Turkey — Boiled,  Fricasseed 62 

148 


CALORIC   BOOK   OF   RECIPES. 

Veal— 

Croquettes 55 

Curry  of  Mutton  or  Veal  45 

Gulash    48 

Gulash  with  Butter  Dumplings 82 

In  Caper  Gravy  and  Cream 46 

In  Highly  Seasoned  Gravy 47 

In  Light  Gravy  with  Parsley   48 

Loaf    49 

(Piquant)  with  Bread  Noodles 83 

Roast 44 

Roasted  with  Asparagus 81 

Roast  Larded 46 

Roasted  with  Potatoes 81 

Roasted  Leg  of 45 

Roast  With  Sweet  Cream  Gravy 46 

Rolls    ? 45- 

With  Green  Peas  and  Dumplings   82 

With  Mustard  Pickles 50 

With   Rice    49 

With  Tomatoes  48 

Veal  Gulash  with  Potatoes  68 

Veal  with  Asparagus 71 

Veal  with  Onions,  Paprica,  Potatoes  and  Cream 71 

Veal  with  Vegetable  Oysters 71 

Vegetable  Oysters   30 

Venison,  Fricasseed 64 


149 


CALORIC       BOOK       OF       RECIPES 
NEW  ONES  TO  TRY. 


151 


CALORIC       BOOK       OF       RECIPES 
NEW  ONES  TO  TRY. 


152 


CALORIC       BOOK       OF       RECIPES 
NEW  ONES  TO  TRY. 


153 


CALORIC      BOOK      OF      RECIPES 
NEW  ONES  TO  TRY. 


154 


CALORIC      BOOK      OF      RECIPES 
NEW  ONES  TO  TRY. 


155 


CALORIC       BOOK      OF      RECIPES 
NEW  ONES  TO  TRY. 


156 


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